Penne Pomodori con Riotta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 oz. penne, cooked al dente
12 oz. fresh or canned plum tomatoes, cut into chunks
2 tbsp. extra-virgin olive oil
1 garlic clove, crushed and finely chopped
1 tbsp. fresh chopped basil
salt and freshly ground pepper to taste
3 oz. fresh ricotta
3 oz. fresh mozzarella, sliced
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Directions: |
Directions:Cook pasta in salted boiling water, then drain; set aside. Have ready chopped tomatoes. Heat oil in a deep-heavy skillet. Add tomatoes and garlic and sauté until a thick sauce has formed, about 20 minutes. Season the sauce with basil, salt and freshly ground pepper. Stir in ricotta cheese. When all mixed together, stir the cooked pasta into the sauce. Spread fresh mozzarella slices on top of pasta sauce mixture. Sauté gently until mozzarella is melted. Serve at once. |
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Personal
Notes: |
Personal
Notes: We often ate at this wonderful Italian restaurant, Trattoria Pepino. Their signature dish was "Rigatoni con Ricotta" and we would order it every time we ate there. They ended up changing owners and it was never the same. I found this recipe many years later and was amazed at how similar it tasted to the original pasta dish we loved!
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