If you are like me, I am tired of cooking after the holidays. That does not mean I still do not like to prepare delicious dinners, but I do not want to spend anymore time cooking than I have to after this week of holiday cooking. If you still have family in town, headed to a destination for the New Years or planning on watching Bowl games, Quick Tomato Ricotta Pasta is a recipe for you. Quick to prepare and perfect to serve with a salad and crusty bread. This is my kind of meal; quick, easy and delicious!
Quick Tomato Ricotta Pasta
Ingredients
- 1 pound pasta - your choice on the type
- 28 oz can Italian plum tomatoes, chopped
- 2 tablespoons olive oil
- 2 cloves garlic
- 4 tablespoons fresh basil, minced
- 1/4 cup Italian parsley, minced
- 1 1/2 cup ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper, to taste
Instructions
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Prepare pasta as directed on package (remember to salt the pasta water). While the pasta is cooking, heat the olive oil in a saucepan, mince the garlic and add to the oil. Saute for 1 minute over medium-low heat. Add the can of chopped tomatoes, basil, parsley, salt, and pepper. Cook until the mixture reduces over medium-high heat for a few minutes. Drain the pasta and reserve some of the pasta water. Return the pasta to the cooking pan and toss the hot pasta with the ricotta cheese. Pour in the tomato sauce and toss again. If the mixture is too dry, add small amounts of pasta water until you reach your desired consistency. Pour into a serving dish, top with Parmesan cheese, sprinkle with some minced parsley and minced basil. Serve