spaghetti with ginger and tomato

spaghetti con zenzero e pomodoro

Ricotta salata is a hard sheep’s milk ricotta that comes from Sardinia. It is a lighter cheese than Pecorino.

for 6

150 g fresh root ginger, peeled and finely chopped

1 × 800 g tin peeled plum tomatoes, drained of their juices

400 g spaghetti

150 ml olive oil

4 garlic cloves, peeled and chopped

3 small dried red chillies, crumbled

Maldon salt and freshly ground black pepper

juice of 2 lemons

300 g ricotta salata cheese, freshly grated

2 large handfuls of fresh marjoram leaves, roughly chopped

In a large, thick-bottomed saucepan heat 3 tablespoons of the olive oil. Add the garlic and just allow to soften and begin to colour. Add the ginger and chilli and stir together, then add the drained tomatoes and season with salt and pepper. Cook over a medium heat, stirring from time to time, for 35 minutes so that the tomatoes break up. Remove from the heat and pass through a mouli.

Cook the spaghetti in a large saucepan of boiling salted water until al dente. Drain, and return to the pasta saucepan. Add the remaining olive oil and the lemon juice and toss. Stir in half the grated ricotta, then the tomato sauce and marjoram. Taste for seasoning. Serve with the remaining ricotta.