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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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*** 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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This pasta dish is delicious and super easy to make. It’s called “al brucio” because of the spicy flavor. It originally did not include ricotta, but that helps balance the spiciness of the sauce. You can also top it with a spoon of burrata at the very end, or even a slice of buffalo mozzarella. Buon Gusto!
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Pasta with fresh Tomato Sauce and Ricotta! | DELICIOUS Recipe!
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This wonderful pasta is made with nothing more than fresh cherry tomatoes and good ricotta. ENJOY! #pastarecipes #deliciousrecipes #reteteculinare #retetedeacasa #cookingathome #cookingtime #TheFavaBeanProject
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Fast, light and delicious! Penne with tomato sauce and dollop ricotta with fresh basil ????????
Quick, easy and tasty! This dish came out absolutely delicious. It will put a smile of everyone’s face, no matter the kind of day they had. Perfect for when you don’t know what to cook but want something comforting and delicious, fast and healthy.
Tomato Ricotta Pasta Recipe
Tomato Ricotta Pasta is a delicious and easy pasta mixed with cherry tomato sauce, chopped boneless chicken breast, ricotta cheese and olive oil.
Full Ingredients:
250 gram of boneless chicken breast
350 gram Cherry Tomato Sauce (Or any tomato sauce)
250 gram of Ricotta Cheese
5 cloves of grated garlic
1 medium chopped red onion
2 tablespoon of dried basil leaves
5 to 6 tablespoon of Extra Virgin Olive Oil
3/4 to 1 cup of Grated Parmesan Cheese
Salt and Black Pepper for Taste
For Pasta Noodle
400 gram of penne pasta noodle
1 tablespoon of salt
1 tablespoon of vegetable oil
Timestamp:
0:00 Introduction
0:05 Making the Sauce
1:13 Cooking the Pasta Noodle
2:03 Mixing the Sauce and the Pasta Noodle
2:41 Serving
Here are other related pasta recipes you may like to try:
1. Chicken Pesto Pasta with Sun Dried Tomatoes
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