directions
-
1
Heat oil in a medium skillet over low heat
-
2
Stir in garlic; saute 1 minute
-
3
Add tomatoes
-
4
Simmer, uncovered, until mixture boils and begins to thick- en, about 10 minutes
-
5
Add basil, parsley, oregano, and thyme; whisk in ricotta until blended
-
6
Heat, stirring, about 1 minute
-
7
Add salt and pepper
-
8
Toss hot pasta with the sauce
-
9
Pass with freshly grated Parmesan cheese
-
10
Serves 4.
Fresh Tomato Sauce with Ricotta
ingredients
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1-1/2 cups chopped fresh ripe tomatoes
- (about 1 pound)
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped Italian flat-leaf parsley
- 1/2 teaspoon fresh oregano leaves (optional)
- 1/4 teaspoon fresh thyme leaves (optional)
- 1 cup whole milk ricotta cheese
- salt and freshly ground black pepper
- freshly grated Parmesan cheese