Olive Garden Penne Pasta W/ Tomatoes and Ricotta
photo by FoodieFoodie
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 medium tomatoes
- 8 basil leaves, chopped
- 1⁄4 cup extra virgin olive oil
- 1 cup ricotta cheese
- 1⁄2 teaspoon marjoram, chopped
- 12 ounces penne rigate, cooked according to package directions
- 1⁄4 cup romano cheese, grated
- 1 large garlic clove, peeled and chopped
- salt
- fresh ground black pepper
- fresh parsley, chopped
directions
- 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.
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