Perciatelli With Tomatoes And Ricotta

Preparation:

Preparation: In an earthenware pan, brown the chopped onion with the lard and oil, add the peeled tomatoes without seeds and the vegetable water, cook over a very moderate heat and add the basil before removing the sauce. In a bowl, mix the ricotta with a third of the sauce using a fork to mix well, pour the mixture into the remaining sauce and mix. Boil the perciatelli in lightly salted water, drain them al dente, put them in a serving dish and dress them with the sauce and grated pecorino cheese.