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Kitchen Notebook

February 28, 2019

Fettuccine with Tomato Sauce and Fresh Ricotta

30 Mins

 

  • 1 pack fresh Fettuccine Pasta
  • Fresh Ricotta 
  • 1 clove Garlic, sliced 
  • 1 can Crushed Tomatoes
  • ¼ cup chopped fresh Parsley
  • 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 crushed tomatoes and simmer gently for 10-15 minutes, enough to lightly cook tomato and meld the flavors—or, if you like, you can keep it at the barest simmer until the pasta is done. Season with sea salt, to taste. 

 

When water comes to a boil, salt it generously. Add pasta and cook it al dente.

 

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

 

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





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30 Mins fettuccine Linguine Pasta Rafetto's Recipe Veg Vegetarian Winter


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