Ingredienti:
Dosi per 4:
500 g pasta tipo capellini
300 g ricotta
6 filetti acciuga
prezzemolo
origano
olio
sale
pepe
In una terrina stemperare la ricotta con tre cucchiai di acqua calda, unire le acciughe spezzettate, l’origano, il prezzemolo tritato e amalgamare bene.
Cuocere la pasta al dente in abbondante acqua salata, condirla con la salsa preparata, cospargere di pepe e servire
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