Ingredients:
2 cups fresh ricotta
1 (400 g) cans crushed tomatoes
1 yellow onions, finely diced
3 cloves garlic, crushed
1 tablespoon tomato paste
2 tablespoons freshly grated parmesan cheese
1 teaspoon salt
1 teaspoon coarse ground pepper
1 tablespoon olive oil
8 leaves fresh basil
1 (500 g) packages pasta ( spirals work well with this recipe)
Directions:
Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until’al dente’ approximately 8- 10 minutes.
While pasta is on the go, finely dice your onion and crush your garlic.
In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
Add the ricotta to the pan, and stir through the onions and garlic well.
At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
Mix well and let simmer gently for 10 minutes.
Drain pasta.
Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Servings: 4-6
Time preparation: 5 min.
Time total: 15 min.