in Italy

Pasta with ricotta and tomato sauce

updated

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Ingredients for 8 servings:

  • 1 kg spaghetti or penne
  • 1 large onion(s)
  • 3 garlic cloves
  • some tomato paste
  • Balsamic vinegar
  • 1 pack of tomatoes, pureed
  • 1 bay leaf
  • 1 bunch of basil
  • 4 handfuls of arugula
  • 1 cup ricotta
  • salt and pepper
  • possibly sugar
  • olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Finely chop the onion and garlic and fry in a little olive oil. Add the tomato paste and a dash of balsamic vinegar. Now add the passata and bay leaf and simmer over medium heat until the desired consistency is reached. Meanwhile, cook the pasta al dente in a large pot of boiling salted water. Add a little sugar to the sauce, if desired. Add the ricotta and basil to the sauce. Season with salt and pepper and toss the drained pasta with the sauce and arugula.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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