Picture this: golden strands of pasta, perfectly al dente, tangled in a velvety ricotta sauce brightened with lemon, then crowned with crisp crostini slathered in a sweet-spicy summer mostarda that dances on your tongue. This Ricotta & Summer Mostarda Crostini Pasta isn’t just a meal—it’s a love letter to summer, a dish that balances creamy indulgence with vibrant freshness, all while whispering secrets of Italian tradition.
Why This Recipe Works
- Effortless Sophistication: It’s the kind of dish that looks like you fussed for hours but comes together in the time it takes to boil water.
- Textural Poetry: The contrast of silky pasta against the crunch of Garlic-Rubbed Crostini is nothing short of magic.
- Flexible & Forgiving: Swap herbs, tweak the mostarda, or play with pasta shapes—it’s a canvas for your cravings.
The Story Behind the Sauce
This dish is my riff on the Italian tradition of pairing creamy cheeses with tangy mostarda, those jewel-like fruit preserves spiked with mustard. By bringing them together with pasta, we get the best of both worlds: the heartiness of a main course with the bright, playful flavors of antipasti.
Essential Ingredients & Tools
Ingredients for the Pasta
- 12 oz (340g) of your favorite dried pasta (fusilli or orecchiette work beautifully)
- 1 1/2 cups (360g) whole-milk ricotta (low-fat versions won’t deliver the same creaminess)
- 1/2 cup summer mostarda (stone fruit or berry-based; substitute with fig jam + 1 tsp whole-grain mustard if needed)
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves (1 minced, 1 whole for rubbing crostini)
- Zest and juice of 1 lemon
- 1/3 cup grated Parmesan
- 1/4 cup fresh basil or mint, torn
- Salt and pepper, to taste
Ingredients for the Crostini
- 1 small loaf Crusty Bread (baguette or ciabatta)
- 2 tbsp olive oil
- Flaky salt, to taste
Tools You’ll Need
- Large pot (for pasta)
- Baking sheet (for crostini)
- Mixing bowl (for sauce)
- Chef’s knife (or any sharp knife for prep)
Serves: 4 | Prep: 20 min | Cook: 20 min | Total: 40 min
How to Make Ricotta & Summer Mostarda Crostini Pasta
- Toast the Crostini: Preheat oven to 375°F (190°C). Slice bread into 1/2-inch thick pieces, brush lightly with 2 tbsp olive oil, and arrange on a baking sheet. Bake for 10–12 minutes, flipping halfway, until golden. While warm, rub one side with the whole garlic clove—this infuses flavor without raw sharpness.
- Cook the Pasta: Bring a large pot of heavily salted water to a boil. Add 12 oz (340g) pasta and cook until al dente (check 2 minutes before package time). Reserve 1 cup of pasta water before draining. Never rinse pasta—starch is key for sauce adhesion.
- Make the Ricotta Sauce: In a bowl, whisk 1 1/2 cups (360g) ricotta, 1 minced garlic clove, zest and juice of 1 lemon, 1/3 cup grated Parmesan, 1/4 cup extra-virgin olive oil, salt, and pepper to taste. Let ricotta sit at room temperature for 15 minutes first to prevent graininess. Gradually whisk in 1/4 cup pasta water until silky.
- Combine: Toss hot pasta with the sauce, folding gently to coat. Stir in half the 1/4 cup fresh basil or mint. If sauce thickens, add more pasta water 1 tbsp at a time.
- Assemble: Spread 1 tsp summer mostarda on each crostini. Divide pasta among bowls, top with crostini, and finish with remaining herbs and a drizzle of olive oil.
Pro Technique
- For Silky Ricotta: Temper cold ricotta by letting it sit at room temperature. Press through a fine-mesh sieve for ultra-smooth texture.
- Crostini That Stay Crisp: Cool on a wire rack to prevent steaming. Store in a paper bag (not plastic) with a piece of dry pasta to absorb moisture.
Perfect Pairings
Complementary Dishes
- Grilled Peach & Prosciutto Salad: Smoky-sweet peaches mirror the mostarda, while salty prosciutto cuts through the ricotta’s richness.
- Charred Broccolini: Bitter char balances creaminess; toss with lemon zest to echo the pasta’s flavors.
Drinks
- Pinot Grigio: Crisp, citrusy white wine cleanses the palate.
- Sparkling Rosemary Lemonade: Herbaceous and refreshing for non-alcoholic option.
Something Sweet
- Lemon Olive Oil Cake: Moist crumb extends the citrus theme.
- Dark Chocolate-Dipped Apricots: Bitter chocolate contrasts mostarda’s sweetness.
FAQs
- Can I use low-fat ricotta? Whole-milk ricotta is ideal for creaminess. Low-fat versions may require extra olive oil.
- How do I prevent the pasta from drying out? Reserve ample pasta water and rehydrate when reheating.
- Where can I find summer mostarda? Specialty grocers or online. Substitute with quality jam + mustard.
Ricotta & Summer Mostarda Crostini Pasta: A Symphony of Sunshine on a Plate
Recipe Controls
Ricotta & Summer Mostarda Crostini Pasta combines creamy ricotta, tangy mostarda, and crispy crostini for a summer-ready dish. Try this easy, flavorful recipe today!
Ingredients
For the Pasta
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12 oz dried pasta (340g)
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1 1/2 cups whole-milk ricotta (360g)
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1/2 cup summer mostarda
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1/4 cup extra-virgin olive oil
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2 garlic cloves
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1 lemon (zest and juice)
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1/3 cup grated Parmesan
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1/4 cup fresh basil or mint
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Salt and pepper (to taste)
For the Crostini
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1 small loaf crusty bread
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2 tbsp olive oil
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Flaky salt
Instructions
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Preheat oven to 375°F (190°C). Slice bread, brush with 2 tbsp olive oil, and bake for 10–12 minutes until golden. Rub with garlic while warm.01
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Cook 12 oz (340g) pasta in salted water until al dente. Reserve 1 cup pasta water before draining.02
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Whisk 1 1/2 cups (360g) ricotta, 1 minced garlic clove, zest and juice of 1 lemon, 1/3 cup grated Parmesan, 1/4 cup extra-virgin olive oil, salt, and pepper to taste. Gradually add 1/4 cup pasta water.03
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Toss hot pasta with sauce. Stir in half the 1/4 cup fresh basil or mint. Adjust consistency with more pasta water if needed.04
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Spread 1 tsp summer mostarda on crostini. Serve pasta topped with crostini and remaining herbs.05
