Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
In a small bowl, whisk the ricotta with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Cover and set aside at room temperature for up to 4 hours.
Step 2
In a large nonreactive saucepan, simmer the tomatoes over moderate heat until very soft, about 10 minutes. Pass them through the medium disk of a food mill or use a rubber spatula to push the tomatoes through a coarse strainer.
Step 3
Wipe out the saucepan and heat the remaining 2 tablespoons of olive oil in it. Add the onion and garlic and cook over low heat until softened but not browned, about 4 minutes. Add the tomato sauce and 1 tablespoon of the basil and simmer over moderately low heat until the sauce thickens, about 20 minutes. Stir in the Parmigiano-Reggiano and season with salt and pepper.
Step 4
Fill a large pot with water, cover and bring to a boil. Add salt and the penne. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente. Drain the pasta and add it to the sauce; toss to coat the pasta well. Serve immediately in warmed bowls, topped with a dollop of the ricotta and a sprinkling of the remaining basil.
Your folders
forksoverknives.com
5.0
(8)
Your folders
epicurious.com
3.3
(113)
Your folders
bbc.co.uk
4.7
(14)
30 minutes
Your folders
sunbasket.com
4.0
(4.0k)
15 minutes
Your folders
thisdelicioushouse.com
5.0
(18)
25 minutes
Your folders
taste.com.au
4.6
(10)
20 minutes
Your folders
shelovesbiscotti.com
5.0
(2)
10 minutes
Your folders
taste.com.au
4.4
(5)
15 minutes
Your folders
taste.com.au
4.4
(13)
15 minutes
Your folders
delicious.com.au
5.0
(2)
15 minutes
Your folders
food.com
4.5
(2)
20 minutes
Your folders
marisasitaliankitchen.com
4.5
(4)
45 minutes
Your folders
marisasitaliankitchen.com
Your folders
cooking.nytimes.com
Your folders
cooking.nytimes.com
5.0
(164)
Your folders
washingtonpost.com
Your folders
washingtonpost.com
Your folders
myrecipes.com
4.0
(44)
Your folders
bbcgoodfood.com
20 minutes