What makes this pasta even more lovable is that it is quite simple. All you need is some fresh tomato sauce, good ricotta, and a little pecorino and you have a delicious summer-ish pasta. It is most delicious if you keep the pasta al dente.
Ingredients
- 1 pound dried pasta, such as farfalle or penne
- Salt and pepper
- 2 tablespoons butter, softened
- Crushed red pepper (optional)
- 2 ½ cups Quick Fresh Tomato Sauce, warm [Recipe here]
- 6 ounces ultra-fresh ricotta, at room temperature
- Grated pecorino
- Basil leaves, for garnish
Preparation
Step 1
Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Step 2
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Step 3
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Step 4
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
Recipe courtesy of: David Tanis/cooking.nytimes.com
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