PASTA WITH RICOTTA AND PUFFED TOMATOES

PREPARATION:

• Heat oil in a pan and, with the lid on and fry the tomatoes for 12 minutes over medium-high heat. 
• Meanwhile, finely chop the garlic. Add it after about 7 minutes. 
• You may gently crush the soft tomatoes. 
• At your leisure, add the spinach in parts and let them shrink. When they have all become small, cook for another 3 minutes.
• Above all, don't forget to season it with salt and pepper.
• Put on a pan of water. Add a dash of salt and cook the pasta. See the package for the cooking time.
• Meanwhile, heat an empty skillet. No oil or butter. 
• Now we're going to make it really tasty. Toast the pistachios for 4 to 5 minutes. Let them first cool on a plate and then coarsely chop them. 
• Scrub the lemon clean and grate the yellow zest.
• In a bowl, mix the grated yellow rind into the ricotta and season with salt and pepper.
• Cut the lemon into wedges.
• Spoon the pappardelle through the tomato mixture. 
• Do you have deep plates? Grab those. That will look the prettiest.
• Spoon the pasta onto the plate. Spread the ricotta and pistachios on top. Serve the lemon wedges alongside. 
• Simple, quick, delicious! Enjoy.
• Tip: Want to make it a little spicier? Then add some chili flakes to it. Or grab the old-fashioned bottle of siracha. Just whatever you like.