Pasta with Ricotta and Tomato Sauce
Unless it's a resort, we usually rent an AirBnB when taking weekend trips near home. Because we have a kitchen, we cook some of our meals on staycations (it’s healthier and budget friendly!). This light, simple pasta is perfect for al fresco dining.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (3 Servings)
1/2 LB PASTA (I used farfalle)
8 OZ CAN TOMATO SAUCE
1 TBSP TOMATO PASTE
6 OZ RICOTTA
3 GARLIC CLOVES, SLICED
1/4 TSP SALT
1/2 TSP SUGAR
2 TBSP EVOO
1/2 TSP ANY DRY HERB BLEND
FRESH CRACKED PEPPER
MICRO GREENS (optional)
BASIL FOR GARNISH
Instructions
While boiling pasta according to instructions, sauté garlic in oil in a pan until fragrant. Add tomato sauce and paste, dry herbs, salt, sugar, and pepper and cook on medium low for 10 minutes.
When pasta is ready, transfer directly to the sauce in the pan. Add 1/2 cup of pasta water and cook until thickened. Serve with a 2 oz. dollop of ricotta, fresh herbs and microgreens if using. Sprinkle crushed red pepper.
Process
One of our favorite activities while on staycation is visiting local Farmer’s Markets. We often cook with what we find and save a few ingredients to bring a piece of the locals home.