Recipe by easyclarissa
A quick and practical main dish, cooked in the air fryer with cherry tomatoes, ricotta, arugula and olives. The heat makes the cherry tomatoes soft and flavorful, creating a creamy, fresh sauce to toss with the pasta al dente. Perfect to enjoy freshly made or cold for a summer lunch.
Portion: the weight of the ingredients divided by 3 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Bring a pot of salted water to a boil and, meanwhile, prepare the air fryer basket with the cherry tomatoes.
Step 2 of 6: Add the ricotta on top of the cherry tomatoes, season with oil, salt and a little pepper, then cook at 220 °C for 8 minutes.
Step 3 of 6: Mash the cherry tomatoes with a fork to obtain a creamy, fragrant sauce.
Step 4 of 6: Cook the pasta al dente, drain it and pour it into the basket with the hot sauce.
Step 5 of 6: Add the arugula and olives, mix well and serve immediately, or let it cool slightly if you want to enjoy it cold.
Step 6 of 6: If you want a stronger flavor, replace the ricotta with feta and mix before adding the pasta.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving245 g · 1 of 3 | Per 100 g |
|---|---|---|
| Energy | 1,797 kJ429 kcal | 734 kJ176 kcal |
| Fat | 20.99 g | 8.58 g |
| of which saturated fatty acids | 8.15 g | 3.33 g |
| Carbohydrates | 44.6 g | 18.23 g |
| of which sugars | 6.61 g | 2.7 g |
| Fibre | 3.01 g | 1.23 g |
| Protein | 15.68 g | 6.41 g |
| Salt | 1.13 g | 0.46 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
