30 minutes
A delightful pasta dish featuring al dente pasta, fresh tomato sauce, rich ricotta, and aromatic basil.
Dried Pasta
0 oz
Butter, softened
tablespoons
to taste
to taste
to taste
Quick Fresh Tomato Sauce, warm
cups
Ricotta, at room temperature
0 oz
Pecorino, freshly grated
to taste
to taste
1. Cook Pasta
Bring a large pot of salted water to a boil. Add 1 pound of dried pasta and cook until al dente. Once cooked, drain the pasta.
2. Season with Butter and Spices
Melt 2 tablespoons of softened butter in a wide deep skillet over medium heat. Season with salt, black pepper, and crushed red pepper to taste.
3. Combine Pasta and Tomato Sauce
Add the drained pasta to the skillet and toss to coat with the butter and spices. Pour 2 ½ cups of warm Quick Fresh Tomato Sauce over the pasta and stir to combine.
4. Add Ricotta and Garnish
Transfer the pasta to a serving bowl. Dollop 6 ounces of ricotta on top of the pasta. Garnish with freshly grated pecorino cheese and scatter a few basil leaves over the top.
Choose heirloom or vine-ripened tomatoes during summer through early fall for the best natural sweetness and acidity.
Cook pasta just al dente and reserve some pasta water to adjust sauce consistency later.
Use bronze-cut pasta for better sauce adhesion or make fresh pasta for an added impressive element.
Toss chopped tomatoes with salt and let sit for 10–15 minutes to draw out moisture and concentrate flavors.
Finish with a drizzle of the best extra-virgin olive oil for added richness.
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