Tuesday, October 30, 2007

Fresh Tomato Sauce with Ricotta

This quick and easy sauce goes especially well served over Rigatoni, Penne, or ridged Ziti pastas.

* 2 Tbl extra virgin olive oil
* 1 garlic clove, crushed
* 1 and 1/2 cups chopped fresh ripe tomatoes (about 1 lb)
* 2 Tbl chopped fresh basil
* 1 Tbl chopped fresh parsley
* 1/4 tsp dried oregano
* 1/8 tsp dried thyme
* 1 cup Ricotta cheese
* salt and pepper to taste
* freshly grated Parmesan cheese


1. Heat oil in medium skillet over low heat, stir in garlic, saute ! minute. Add tomatoes. Simmer, uncovered, until mixture boils and begins to thicken, about 10 minutes. Add basil, parsley, oregano, and thyme; whisk in Ricotta cheese until blended well. Heat, stirring, about ! minute. Add salt and pepper to taste,. Toss with hot pasta, serve with Parmesan cheese.


Cassie said...

Found this recipe through google. I peeled my tomatoes first and it was delicious! Thanks!

'Chef' said...

Glad you enjoyed it, Cassie! I'm a tomato 'skin' lover myself, but it's great to know that the recipe works just as well with peeled tomatoes. Thanks!

Marc said...

I think you both are just so super awesome!!!

Genedina R.Malamug said...

Chef,this is amazing recipe...i just did it...the only thing i added chopped onions....i saute crushed garlic and then the onions and dried herbs, add in the tomatoes and simmer for 10 minutes(unpeeled)and the rest of the ingredients....Molto Benne
thnaks chef

Genedina R.Malamug said...

also if you wanna add white wine,i think it is gonna be great...

Genedina R.Malamug said...

this recipe is trully amazing,although i modified it buy adding chopped onions and i sauted the garlic with a bit of olive oil and then the onions and i used dried herbs,add in the tomatoes(unpeeled) and the rest of the ingredients....