Ingredients for 4 portions:
- 250 g of Filotea egg linguine
- 100 g dried tomatoes
- 150 g stracciatella cheese
- extra virgin olive oil q.s.
Soak the dried tomatoes in hot water for about fifteen minutes.
Blend them with an immersion blender by adding a drizzle of extra virgin olive oil until you have a coarse cream.
Put the paté in a non-stick pan.
Cook the linguine in boiling salted water for 3 minutes.
Meanwhile dilute the dried tomato paté with a little of the pasta cooking water.
Drain the linguine and add to the skillet.
Stir over a low heat. Turn off the heat and add the previously chopped stracciatella.
Stir quickly for a few seconds, serve immediately and enjoy!