Pasta with Ricotta Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg spaghetti or penne
- 1 large onion (s)
- 3 clove (s) garlic
- some tomato paste
- Balsamic vinegar
- 1 packet tomato (s), happened
- 1 bay leaf
- 1 bunch basil
- 4 handfuls rocket
- 1 cup ricotta
- salt and pepper
- possibly sugar
- olive oil
Print Recipe
Pin Recipe Instructions
- Chop the onion and garlic and sauté in a little olive oil. Add tomato paste and pour in a dash of balsamic vinegar. Now add the tomatoes and the bay leaf and let it simmer over medium heat until the desired consistency is achieved.
- In the meantime, cook the pasta in a large saucepan with boiling salted water until al dente.
- Add a little sugar to the sauce if you like. Add the ricotta and basil to the sauce. Season to taste with salt and pepper and mix the drained pasta with the sauce and rocket.
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