Fresh Tomato Basil And Ricotta Sauce Recipes

TOMATO AND BASIL PASTA SAUCE

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

Steps:

• Cook and drain fettuccine as directed on package. Return to saucepan.
• Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
• Top fettuccine with tomato, basil and remaining Parmesan cheese.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

FRESH TOMATO BASIL SAUCE

Steps:

• In large saucepan, cook tomatoes and basil over medium-low heat until tomatoes are soft.
• Meanwhile, in medium skillet, saute onion and garlic in olive oil until onions are translucent.
• Add onion mixture to tomato mixture and add salt and pepper. Let simmer on low heat for 2 hours or until thick.

SPAGHETTI WITH FRESH TOMATO-BASIL SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat oil and garlic in a large straight-sided skillet over medium-high until just sizzling, about 30 seconds. Add tomatoes and basil sprigs; season with salt and pepper. Bring to a boil, then reduce heat to medium and simmer until reduced to about 2 cups, 8 to 10 minutes. Discard basil.
• Add pasta and 1/4 cup pasta water; cook, stirring, until pasta is cooked through, 1 to 2 minutes. Remove from heat. Add cheese and continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, sprinkled with more cheese, basil leaves, and pepper, and drizzled with oil.

FRESH TOMATO BASIL AND RICOTTA SAUCE

Steps:

• Combine the tomatoes, basil, onion and garlic.
• Stir in the ricotta, oil and salt and pepper to taste.
• Toss with hot pasta and serve at once.

FRESH TOMATO, BASIL AND RICOTTA RISOTTO RECIPE - (4.5/5)

Steps:

• In a small saucepan on medium heat add a teaspoon of olive oil and add garlic, saute for 1 minute. Add all tomatoes and salt and pepper cover for 2 minutes or until soft. Add onion and celery cook 5 minutes then add rice. Stir and fry for 1 minute then add rice. Deglaze with wine and cook until au sec. Slowly add ladle by ladle of stock absorbing each time. Add salt and pepper to taste and ricotta and basil. Plate and drizzle with olive oil and pecorino.

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH

Steps:

• For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
• Using a small knife, lift the anchovy fillets from their bones.
• In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
• To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
• Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
• Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
• Top with another slice of toasted bread, then cut in half with a serrated knife.
• Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.