Description
Nothing could be easier (or tastier) than making a big pot of pasta with ricotta and tomato sauce for dinner!
Ingredients
Scale
- 5 sprigs of basil
- 2 garlic cloves
- 2 shallots
- 75ml olive oil (⅓ cup)
- 375g passata (1 ½ cups), or you can use tomato puree
- 125g whole milk ricotta cheese (½ cup)
- 1 ½ tsp fine sea salt
- ½ tsp black pepper, freshly ground
- pinch of sugar
- 455g uncooked pasta (1 lb or 16 oz)
- 45g parmesan (½ cup), shredded
Instructions
- Make the sauce. Pick the leaves from the basil sprigs. Discard the sprigs, chop the leaves and set aside. Peel the garlic cloves, finely chop them and set aside. Peel the shallots and finely chop them. Heat the olive oil in a large frying pan over medium-low heat. Sauté the chopped shallots for 5 min, stirring from time to time with a wooden spoon. Add the chopped garlic and cook for 2 min. Stir in the tomato puree and ricotta cheese. Increase the heat to medium and cook the sauce for 13 min, stirring from time to time. Season with salt, pepper and sugar and sprinkle over the basil. Mix until combined.
- Cook the pasta. While the sauce is cooking, fill a large pot with water and bring the water to a boil over high heat. Add 1 tbsp of salt to the pot, reduce the heat to medium-high and cook the pasta according to the packet instructions. Reserve half a cup of starchy cooking water by dipping a heatproof cup into the boiling water (be careful with your hand). Drain the pasta by tipping them into a colander set over the sink.
- Combine. Add the drained pasta to the pan with the sauce. Toss gently until the pasta is well coated. You can loosen the sauce if needed by stirring in some of the pasta cooking water (a little bit at a time). Serve hot with the parmesan on the side for people to help themselves.
Nutrition
- Serving Size: 1 serving
- Calories: 689
Keywords: basic pasta sauce, meals under 1 hour, ways to use up ricotta