Recipe by LovelyRitaMeterMaid
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!
Top Review by Raquel-Marie
catyw - you must have done something wrong, this has been a staple in my household since my mum was a kid. We do it slightly different, we use 2 onions, 3 garlic cloves, fry them off, add 2 bottles of passata, let it cook for about 10 minutes, add the ricotta in chunks, let it cook for a bit (some ricotta will break up and lighten the sauce and some will be chunky) then finish it off with basil, parsley, salt and pepper
- 2 cups fresh ricotta
- 1 (400 g) can crushed tomatoes
- 1 yellow onion, finely diced
- 3 cloves garlic, crushed
- 1 tablespoon tomato paste
- 2 tablespoons freshly grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon coarse ground pepper
- 1 tablespoon olive oil
- 8 leaves fresh basil
- 1 (500 g) package pasta (spirals work well with this recipe)
Directions See How It's Made
- 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.