This TOMATO RICOTTA PASTA was my Weekly Pasta Fix when I lived in Italy

By Vincenzo's Plate · 25 min

Ingredients

Instructions

1. Heat 3 tablespoons of extra virgin olive oil in a large pan over medium-low to medium heat.
2. Add the chopped onion and cook, stirring constantly, for about 10 minutes until golden brown.
3. Meanwhile, bring 4-5 litres of water to the boil in a large pot.
4. Add the passata to the pan, stir, and simmer on very low heat for 15-20 minutes until thick.
5. Season the sauce with salt and a generous amount of black pepper, add the basil leaves, cook for 2-3 more minutes, then take off the heat.
6. When the water boils, stir in 1 tablespoon of rock salt, add the pasta and cook for the time on the packet (about 12 minutes).
7. Break up the ricotta with a fork in a bowl and grate in Parmigiano Reggiano.
8. Gradually stir small amounts of pasta water into the ricotta until creamy and smooth but not runny.
9. Return the sauce to the heat, add the ricotta mixture and stir until a pink sauce forms.
10. Reserve 1 cup of pasta water, then drain the pasta. Add it to the sauce, thinning with pasta water if too thick.
11. Toss well and top with more grated Parmigiano Reggiano.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCheeseParmesan cheesePastaRicotta cheesePassata