PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
PASTA WITH TOMATOES, GREENS AND RICOTTA
A ragout is the perfect vehicle for sturdy greens, which stand up to gentle simmering and sweeten as they cook. I usually take a simple Mediterranean approach and simmer the greens with olive oil, tomatoes, onions and garlic. The result is a savory ragout that begs to be tossed with pasta.
Provided by Martha Rose Shulman
Categories pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil for the pasta.
- Heat the oil over medium heat in a wide, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add garlic and red pepper flakes or serrano. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes and thyme. Add salt to taste and a pinch of sugar. Cook tomatoes over medium heat, stirring often, until they have cooked down to a fragrant purée, about 10 minutes.
- Add chopped broccoli leaves or collards, which should still have some water on them from washing. Add salt to taste. Stir greens and tomatoes until greens have collapsed, then turn heat to medium-low and simmer for 5 minutes. Cover and simmer another 5 minutes. Add pepper, taste and adjust seasoning.
- Meanwhile, when pasta water comes to a boil, salt generously and add pasta. Cook until al dente, usually 10 to 11 minutes. Have ricotta in a small bowl near pasta pot.
- Stir 1/4 cup pasta water into ricotta and stir mixture into vegetables. Reserve about 1/4 cup pasta water. Drain pasta and toss with vegetable and ricotta mixture; add reserved water if desired. Add parsley, toss again and serve.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 13 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 739 milligrams, Sugar 7 grams
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
MEDITERRANEAN PASTA WITH GREENS
A delicious blend of greens, olives, garlic, and sun-dried tomatoes tossed with pasta. Delicious and satisfying.
Provided by Lia Soscia
Categories Main Dish Recipes Pasta
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Stir in pasta, cook for 10 to 12 minutes, until al dente, and drain.
- Place chard in a microwave safe bowl. Fill bowl about 1/2 full with water. Cook on High in the microwave 5 minutes, until limp; drain.
- Heat the oil in a skillet over medium heat. Stir in the sun-dried tomatoes, kalamata olives, green olives, and garlic. Mix in the chard. Cook and stir until tender. Toss with pasta and sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 44.6 g, Cholesterol 2.2 mg, Fat 9.7 g, Fiber 2.9 g, Protein 9.6 g, SaturatedFat 1.7 g, Sodium 467.5 mg, Sugar 2.2 g
OLIVE GARDEN PENNE PASTA W/ TOMATOES AND RICOTTA
If you love ricotta and penne, this dish is perfect! I wanted to post in case anyone else wanted to try, plus, you can see the nutritional information. This makes a great somwhat lighter tasting dinner or a great lunch. I would recommend that if you want a little kick add a few dashed of red pepper flakes or a little bit of cayenne pepper. otherwise serve with a great salad and some garlic rolls.
Provided by FoodieFoodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- CUT a shallow "X" on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
- Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
- BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
- Toss tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
- ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
Nutrition Facts : Calories 623.5, Fat 26.9, SaturatedFat 9.7, Cholesterol 46.1, Sodium 232.9, Carbohydrate 71.6, Fiber 4.5, Sugar 5, Protein 23.9
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