From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Pasta with Ricotta Tomato Sauce
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Instructions
1
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Peel and finely dice the shallots and garlic. Halve the cherry tomatoes and cut the dried tomatoes into thin strips.
2
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Heat the olive oil in a pan and sauté the shallots and garlic with a pinch of salt until translucent. Add the cherry tomatoes and cook for about 3–4 minutes, until they soften and release some juice. Then stir in the tomato paste and dried tomatoes and cook for about 1 minute more.
3
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Meanwhile, bring a pot of water to a boil and add salt. Add the pasta to the boiling water.
4
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Reduce the heat and deglaze the pan with the strained/pureed tomatoes. Stir in the ricotta and let it simmer over low heat until the pasta is almost done.
5
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Remove the pasta from the water about 1–2 minutes before the package instructions indicate and add it directly to the sauce in the pan. Add a little pasta water (about ¼–⅓ cup / 60–80 ml) and cook the pasta in the sauce until al dente, about 3–4 minutes.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Fat
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Glycemic Index
Glycemic Load
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