Quick Fresh Tomato Sauce with Ricotta and Fresh Basil over Sweet Basil Trenette
Serving Size: 4-6
1 lb. Pappardelle's Sweet Basil Trenette 1/4 cup extra virgin olive oil 4 cloves garlic, minced 1-1/2 lbs. fresh tomatoes, chopped coarsely 4 oz. fresh ricotta Sea salt and freshly ground black pepper Handful of fresh basil, coarsely chopped
Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain.
While pasta is cooking, heat oil in a large skillet. Add garlic and cook for about 1 minute. Add tomatoes and cook until they are warm, about 3-5 minutes. Turn heat to low, add ricotta and stir until thoroughly mixed in and warm. Add sea salt and freshly ground black pepper to taste.
Serve sauce over individual plates of pasta. Garnish with fresh basil.