Add the ricotta mixture and stir until completely coated. Post was not sent - check your email addresses! It makes for a lighter, mellower tasting sauce, with just the barest hint of garlic, which is just what you want here to complement the delicate flavor of the ricotta.
Sometimes, especially before I had to feed two little ones at every meal, I used to add a healthy glug of Tabasco to it. The ricotta will look smooth and delicious, perfect for making into a quick pasta sauce. I love easy dinners Mondays-Fridays. Reading the recipe ingredients it calls for 8 oz. Simplicity, as wise person once said, is the highest form of sophistication.
This pasta looks just unbelievable, I never learnt to make pasta in this life, but maybe I will try once again to make, because the whole family loves it! I know already that I’m going to love both!
I did snap a photo to post on your FB page but under the electric lights it just looked wrong. If you love Italian food you've come to the right place! Top with some more grated parmesan cheese if you like, and serve immediately. Stay cozy by your fire (if it’s cool enough) or in your beautiful back garden. What a simple and delicious looking meal! Thanks for reposting this, Frank. Thank you for the recipe, it was very delicious.
canned (crushed or whole) tomatoes.
Can you use fresh?
Thanks, friends, for all your wonderful comments, as always.
Pass the ricotta through a sieve (also see the video for reference) and add to a mixing bowl with parmesan, salt and a generous amount of cracked black pepper (photos 1 & 2). Meanwhile, begin your sauce: add the tomato, a drizzle of olive oil, the whole garlic clove, the basil (if using) and a pinch of salt to a heavy saucepan or pot and let it simmer gently for 10-15 minutes, just enough to lightly cook the tomato and meld the flavors—or, if you like you can keep it at the barest simmer until the pasta is done. So when I saw ricotta on sale at the store, I jumped at the chance to make this recipe for Spinach Ricotta Pasta that has been swimming around in the back of my head for a while. While the pasta is boiling, prepare the ricotta sauce.
(Remember, ricotta is rather bland and you’ll need to season well.).
The sauce is a bit “clingy” so a short pasta works better than a long one. It's a real honor coming from such a fantastic cook and blogger!
Frank, congratulations on your 10 year anniversary! Instead, you just add the garlic and oil, raw, directly into the tomatoes. Penne alla Vodka – Pasta with Tomato Vodka Sauce, Artichoke Pasta – Simple 10 Minute Recipe, La Peperonata - Bell Peppers in Tomato Sauce, Eggplant Parmigiana (Parmigiana di Melanzane), Mushroom Ravioli With Parmesan Cream Sauce, Italian Affogato Recipe – Ice Cream And Coffee, You can use any pasta shape you like for this pasta sauce but I find, All recipes are tested and developed using a. Required fields are marked *. .
I enjoy every posting and always look forward to the next installment.
Ohhh now I am hungry again and I just had lunch!!! Regards