Spaghetti with Tomato Ricotta Sauce
Mushrooms, ricotta, tomatoes and basil blend wonderful in this hearty sauce.
Ingredients
| 4 | tablespoons |
olive oil
|
|
| 1 | medium |
onions
finely chopped |
|
| 3 | cloves |
garlic
minced |
|
| ¾ | pound |
mushrooms
fresh, firm |
|
| 28 | ounces |
tomatoes, canned
peeled, drained, coarsely chopped |
|
| 15 | ounces |
ricotta cheese
part-skim |
|
| ½ | cup |
italian parsley
finely chopped, packed |
|
| ½ | cup |
basil
fresh, finely chopped, packed |
* |
| 1 | x |
salt
|
* |
| 1 | x |
black pepper
ground |
* |
| 1 | pound |
spaghetti
|
|
| ½ | cup |
Parmesan cheese
freshly grated |
Directions
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.
Nutrition Facts
Serving Size 532g (18.8 oz)
