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).