Spaghetti with Tomato Ricotta Sauce
Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.
peeled, drained, coarsely chopped
finely chopped, packed
fresh, finely chopped, packed
parmesan, parmigiano-reggiano cheese, grated
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.