Tomato Ricotta Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Tomato Ricotta Pasta
Description
Tomato Ricotta Pasta begins by cooking chopped onions slowly in extra virgin olive oil until golden brown, which provides a sweet and mellow base flavor. Passata is added and cooked over low heat until the sauce thickens, allowing the tomato flavors to concentrate. Fresh basil leaves, salt, and black pepper are stirred in toward the end. Meanwhile, short pasta is cooked in salted boiling water until al dente. Creamy ricotta cheese is broken down with a fork and combined with freshly grated parmigiano reggiano to add richness and a mild tanginess to the dish. The hot pasta can be tossed with the tomato sauce and cheese mixture for a comforting meal showcasing a bright tomato and herb flavor balanced by creamy cheese. The olive oil adds a smooth mouthfeel and richness, making this a simple yet satisfying pasta dish.
Ingredients
- 300 grams short pasta 10oz
- ½ onion Chopped into small pieces
- 1 bunch basil fresh
- 1 bottle passata Or Fresh tomato sauce
- 250 grams ricotta cheese 8oz
- parmigiano reggiano As much or as little as you like!
- 3 tbsp extra virgin olive oil EVOO
- salt As much or as little as you like!
- black pepper As much or as little as you like!
- 1 tbsp rock salt For pasta water
Instructions
- Tomato ricotta pasta starts out simple with three tablespoons of extra virgin olive oil in a large pan over medium-low/medium heat.
- Then it's time to add the chopped onions.
- Cook the onions until they turn a nice golden-brown color, about 10 minutes. Stir constantly.
- While the onion is cooking, add 4-5L of water to a large pot and leave to boil.
- Now, it's time to add the delicious passata into the pan, stir, and cook for approx 15-20 minutes on very low heat.
- Once the sauce is nice and thick, add salt, a generous amount of freshly ground black pepper, and basil leaves then leave to cook for 2-3 more minutes and remove it from the cooktop.
- Once the water has started to boil stir in one tablespoon of rock salt. Then add the pasta, and cook for the recommended time on the box. (Mine says it will take about 12 minutes)
- Add 250g of creamy ricotta to a mixing bowl and break it down using a fork.
- Grate the parmigiano regiano freshly into the ricotta. You can use as much as you’d like for this tomato ricotta pasta!
- Add a small amount of pasta water to the ricotta, and mix. Keep adding the pasta water slowly and mixing until the cheese mixture is creamy and smooth – but not runny!
- Put the sauce back on the stove, add the ricotta mixture, and then mix until you have a beautiful pink tomato ricotta pasta sauce.
- Collect an extra cup of pasta water then strain your pasta before adding it to the pasta sauce and if it is too thick, add some of the pasta water to help thin it out. If not, leave it as it is.
- Toss the tomato ricotta pasta to mix the beautiful flavors together. Add some more freshly grated Parmigiano Reggiano cheese to the top; I did of course!
- E ora si mangia, Vincenzo’s Plate….Enjoy!
User Reviews
Overall Rating
5
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