Ricotta and walnut sauce

Ingredients for 2 servings:

• 400 g tomatoes, chopped
• 75 g ricotta
• 50 g walnuts
• 150 ml broth
• 2 shallots
• 2 garlic cloves
• olive oil
• salt and pepper
• Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Delicious Italian tomato-based pasta sauce

Peel and dice the shallots and garlic cloves. Chop the walnuts. (I always use a food processor, but you can also chop the walnuts with a knife if necessary.) Add a generous splash of olive oil to a pan and heat. Sauté the shallots and garlic over medium heat until the shallots are translucent. Add the chopped walnuts and fry briefly. Then add the stock, chopped tomatoes, and ricotta (the amount of ricotta can, of course, be adjusted to your taste). Simmer for about 12 minutes, stirring, until the sauce reaches the desired consistency. Add a pinch of sugar. Season to taste with salt, pepper, and olive oil. Tip: The sauce tastes great with pasta.