Ingredients:
1 tablespoon olive oil
1 onions, chopped
2 cloves garlic, chopped & minced
1 (28 ounce) cans tomatoes, undrained
1/4 teaspoon hot pepper flakes ( or to taste)
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh oregano ( 2 tsp dried)
1 cup ricotta cheese
1/4 cup 2% low-fat milk
1 lb penne
salt & pepper
1/4 cup freshly grated parmesan cheese
Directions:
Heat oil over med heat; cook onion& garlic for 3 minutes.
Puree tomatoes and add to saucepan along with hot pepper flakes; bring to a boil.
Reduce heat; simmer uncovered for 20 minutes or until thickened.
Add parsley and oregano; remove from heat.
In blender, puree ricotta and milk until smooth.
Stir in tomato mixture.
Meanwhile, cook penne til tender.
Drain; toss with sauce.
Season with salt& pepper.
Sprinkle with parmesan cheese.
Servings: 6
Time preparation: 10 min.
Time total: 35 min.