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pasta with fresh tomato sauce and ricotta

cooking.nytimes.com
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Total: 30 minutes

Servings: 6

Cost: $3.92 /serving

Ingredients

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Instructions

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Step 1

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.

Step 2

Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.

Step 3

Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).

Step 4

Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

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