FIVE MINUTE TOMATO SAUCE WITH RICOTTA AND PARMIGIANO
Provided by Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
- Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
- Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
- Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.
RICOTTA AND TOMATO PIZZAS
Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 2 (12-inch) pizzas
Number Of Ingredients 14
Steps:
- To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
- Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
- Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
- Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
- Preheat oven to 425 degrees F.
- Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.
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
FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL
An incredibly quick and easy pasta dish of a butter, ricotta and Parmesan cheese sauce on fettuccine topped with fresh tomato and basil.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 3
Number Of Ingredients 6
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.
Nutrition Facts : Calories 510, Carbohydrate 51 g, Cholesterol 60 mg, Fat 3, Fiber 3 g, Protein 24 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 1/2 g
CREAMY TOMATO FETTUCCINE
"I love to serve fresh garlic toast and a tossed salad with this saucy pasta," writes Katie Sloan from Charlotte, North Carolina. "For a heartier dish, just add some chicken," she suggests.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook fettuccine according to package directions., In a skillet, saute mushrooms and onion in oil until tender. Add garlic; saute 1 minute longer. Stir cream cheese into tomato mixture until cream cheese is melted. Add mushroom mixture. Drain fettuccine; top with sauce and Parmesan cheese.
Nutrition Facts :
PENNE WITH QUICK TOMATO SAUCE AND RICOTTA CHEESE
There's nothing better than pasta! America fell in love with pasta, and I don't see any end to it, ever! So boil up a batch and there's sure to be the makings for a great, simple sauce, right in your pantry!
Provided by FLUFFSTER
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare pasta according to package instructions.
- While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
- Blend at low speed until tomatoes are completely pureed.
- Pour mixture into a large saucepan. Heat to boilng, reduce the heat and simmer 5 minutes.
- When pasta is done, drain well.
- Return pasta to cooking pot,add the tomato sauce and heat over low heat until sauce is simmering and the pasta is covered with sauce.
- Remove pot from heat and stir in ricotta and Parmesan cheese until evenly distributed.
Nutrition Facts : Calories 372.3, Fat 6.3, SaturatedFat 3, Cholesterol 16.4, Sodium 124.2, Carbohydrate 68.2, Fiber 10.1, Sugar 3.7, Protein 13.3
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.
FETTUCCINE WITH BROCCOLI RABE, TOMATOES AND RICOTTA
Categories Garlic Leafy Green Pasta Tomato Sauté High Fiber Ricotta Bon Appétit
Yield Serves 6 as first course or 4 as main course
Number Of Ingredients 7
Steps:
- Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
- Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
- Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.
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