Thursday, March 8, 2012

The Best Pasta-with-Tomato-Sauce

The Best Pasta-with-Tomato-Sauce
By Luisa from The Wednesday Chef
(Photos by Laura Ratliff)

This simple bowl of pasta is over-the-top amazing and so easy to boot. All you do is make a plain tomato sauce (empty a can of good-quality plum or cherry tomatoes into a pot, add two cloves of garlic, a sprinkle of salt to taste and a few spoonfuls of good-quality olive oil; and bring the tomatoes to a simmer before letting the sauce cook over medium-low heat for about 20 to 30 minutes, adding some fresh basil at the end) and boil up a bunch of penne or rigatoni in salted water until they're al dente. Then, in a serving bowl, combine the drained pasta with the tomato sauce--but, before mixing it all together, add a big dollop of fresh ricotta (calculate a scant 1/4 cup per person). Working quickly, mix the cheese, sauce and pasta together until you have a pink sauce that's fragrant and creamy and delicious, then serve IMMEDIATELY (passing grated Parmigiano at the table).

1 comment:

Holly@A Life-Size Catholic Blog said...

I've received a few requests to open up “Pay It Forward” to posts from a bloggers own blog. I thought I'd give it a try. Although the original idea was to share what you've seen elsewhere on the internet, I recognize that each time we post something on our own blogs we are also sharing Good News, great tips, wonderful prayers, fabulous photos, scrumptious recipes, hilarious humor, unbelievable books, stories of goodwill, or good things that have knocked our socks off. I hope you’ll post something from your blog.

I'll leave the March linky open until March 14th. (Entered links will appear in two posts.) I can't wait to see what gets posted!