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How To make Spaghetti with Tomato Ricotta Sauce
4 tablespoons oilive oil
1 medium onion finely chopped
3 cloves garlic minced
3/4 pound firm fresh mushrooms
28 ounces can peeled tomatoes drained -- and coarsely chopped
15 ounces container part-skim ricotta
1/2 cup tightly packed Italian parsley
finely chopped
1/2 cup tightly packed fresh basil leaves :
finely chopped
salt ground black 1 pound spaghetti
1/2 cup freshly grated Parmesan
Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce.
In a large saucepan heat the olive oil. Add the onion and garlic and saute over low heat, covered until soft. Wipe the mushrooms clean with a damp paper towel and slice thin. Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute. Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more. Stir in the ricotta, parsley, basil and salt and pepper.
Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2 tablespoons salt and all the pasta at once; stir well. Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite. Pour into a colander and shake vigorously to drain. Toss with the hot sauce and season the pasta to taste with salt and pepper. Serve with parmesan cheese
Formated by Iara 8/10/98
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This is our tomato & ricotta pasta recipe!
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*** EGGPLANT TOMATO PASTA WITH RICOTTA RECIPE***
14 oz cooked prepared penne pasta ( you can use any pasta you like)
2 Medium size eggplant
10 pieces ripe tomatoes, chopped
14 oz ricotta cheese
1/2 medium sized onion, chopped
2 cloves garlic, chopped
2 Tbsp olive oil
1 Tbsp dried oregano
2 Tbsp parmesan cheese
Fresh sweet basil
salt & pepper to taste
INSTRUCTION: Please watch the video! Thank you!
Music : Roa - No Regrets
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Pasta with Ricotta and Tomato Sauce
One of my favourite pasta recipes, it's very simple and requires only few ingredients!
Ingredients (for 2):
- 250ml of Tomato Sauce
- 25g of basil
- 250g of ricotta
- 40g of parmesan
- 300g of pasta
Instructions:
- Finely Chop the basil leaves
- Put some water to boil
- Add the tomato sauce in a pot at low fire, then add the ricotta and the basil and mix everything
- Once the water is boiling, add some big salt then add the pasta
- Once the pasta is ready, remove from water and add it in the pot with the ricotta sauce.
- Mix for a bit then add gradually the parmesan
- The pasta is now ready to be served! Enjoy!
Spaghetti Pomodoro e ricotta ( tomato and ricotta cheese sauce)
Spaghetti Pomodoro e ricotta ( tomato and ricotta cheese sauce)
Superb recipe, soooo italian, very easy to prepare and soooo delicious.....but the result may vary in accordance to the ricotta cheese used!
There are many kind of ricotta ( sheep, cow, buffalo, goat) but usually we buy the cow's one because it is more silky, delicate but to me, the best ricotta to use to prepare this dish is the sheep's one as it is more salty, it has a much more decise flavour and taste....a very simple dish that may change a lot just changing an ingredient.
Ingredientes for 1 portion of pasta:
100 grms of spaghetti
3 to 4 tbls of extra virgin olive oil
3 tbls tomato
1 tbl ricotta cheese
Less than 1/2 tsp of garlic
1 tsp of oregano
1 pinch of salt
Pepper to taste
First of all start cooking the spaghetti as this is a recipe that takes the same time than pasta to cook...and maybe less!
Let fry gently the garlic and 1/2 quantity of oregano in oil for 1 or 2 minutes than add tomato, salt, pepper and let cook for 3 to 4 minutes but, if you see that the sauce is too thick, than add a couple of tablespoons of the water where you are cooking the spaghetti.
Add the ricotta cheese and smash it in the pan using a fork, you' ll mix all well.
After 1 minute more or less, you'll see that the oil starts to separate from the sauce, that's your signal, the sauce is ready.
Drain the spaghetti and put them in the saucepan, stirring a little put some oil and the rest of the oregano on top of the pasta than....enjoy it!