Spaghetti with Tomato Ricotta Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | tablespoons |
olive oil
|
|
1 | medium |
onions
finely chopped |
|
3 | cloves |
garlic
minced |
|
¾ | pound |
mushrooms
fresh, firm |
|
28 | ounces |
tomatoes, canned
peeled, drained, coarsely chopped |
|
15 | ounces |
ricotta cheese
part-skim |
|
½ | cup |
italian parsley
finely chopped, packed |
|
½ | cup |
basil
fresh, finely chopped, packed |
* |
1 | x |
salt
|
* |
1 | x |
black pepper
ground |
* |
1 | pound |
spaghetti
|
|
½ | cup |
Parmesan cheese
freshly grated |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6E+1 | ml |
olive oil
|
|
1 | medium |
onions
finely chopped |
|
3 | cloves |
garlic
minced |
|
340.2 | g |
mushrooms
fresh, firm |
|
809.2 | ml/g |
tomatoes, canned
peeled, drained, coarsely chopped |
|
433.5 | ml/g |
ricotta cheese
part-skim |
|
118 | ml |
italian parsley
finely chopped, packed |
|
118 | ml |
basil
fresh, finely chopped, packed |
* |
1 | x |
salt
|
* |
1 | x |
black pepper
ground |
* |
453.6 | g |
spaghetti
|
|
118 | ml |
Parmesan cheese
freshly grated |
Directions
In a large saucepan heat the olive oil.
Add the onion and garlic and sauté over low heat, covered until soft.
Wipe the mushrooms clean with a damp paper towel and slice thin.
Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute.
Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more.
Stir in the ricotta, parsley, basil and salt and pepper.
Meanwhile, bring 5 quarts of water to rolling in a large covered pot.
Add 2 tablespoons salt and all the pasta at once; stir well.
Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite.
Pour into a colander and shake vigorously to drain.
Toss with the hot sauce and season the pasta to taste with salt and pepper.
Serve with parmesan cheese.