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Kitchen Notebook

February 28, 2019

Linguine with Tomato Sauce and Fresh Ricotta

30 Mins


  • 1 pack Fresh Linguine Pasta
  • Fresh Ricotta
  • 1 clove Garlic, sliced
  • 1 can Crushed Tomatoes
  • Olive Oil
  • Sea Salt
  • Freshly Cracked Pepper

Place a pot of water to boil.

Meanwhile, heat a drizzle of olive oil in a heavy saucepan. Add garlic slices and cook until fragrant. Add the crushed tomatoes and let simmer gently for 10-15 minutes, just enough to lightly cook the tomato and meld the flavors—or, if you like, you can keep it at the barest simmer until the pasta is done. Season sauce with sea salt to taste.

When the water comes to a boil, salt it generously. Then add your pasta and cook it al dente.

Drain pasta, reserving some pasta water. Add pasta to the pot with the tomato sauce over very gentle heat. Mix well; then add a few dollops of ricotta, enough to coat the pasta nicely but not enough to ‘bury’ it. If the mixture seems too thick, add a bit of the pasta water. Taste and adjust for seasoning.

Divide pasta between two bowls and top with a couple more dollops of ricotta, freshly cracked pepper; and serve.

30 Mins Linguine Pasta Rafetto's Recipe Veg

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30 Mins Linguine Pasta Rafetto's Recipe Veg

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