Spaghetti with tomato ricotta sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Oilive oil |
| 1 | medium | Onion finely chopped |
| 3 | Cloves garlic minced | |
| ¾ | pounds | Firm fresh mushrooms |
| 28 | ounces | Can peeled tomatoes drained; and coarsely chopped |
| 15 | ounces | Container part-skim ricotta |
| ½ | cup | Tightly packed Italian parsley; finely chopped |
| ½ | cup | Tightly packed fresh basil leaves; finely chopped |
| Salt | ||
| Ground black | ||
| 1 | pounds | Spaghetti |
| ½ | cup | Freshly grated Parmesan |
Directions
Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce.
In a large saucepan heat the olive oil. Add the onion and garlic and saute 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
Posted to MM-Recipes Digest by Cozinha@... on Aug 10, 1998, converted by MM_Buster v2.0l.