Wednesday, May 13, 2009

Bowties With Ricotta Tomato Sauce

Tonight I made this for the second time for the kiddo - and for the second time, he scarfed it down like a little wolverine.

I think we have a winner.

I liken this to a deconstructed lasagna - but without the meat or the hassle.

Serves two hungry adults, or several munchkins.


1/4 cup olive oil
1/2 small onion, finely chopped
1 clove garlic, grated or microplaned
6 campari or plum tomatoes, diced (you could also use 2 large beefsteak or about 2 cups grape)
1 tsp dried Italian herbs
8 oz part skim ricotta
8 oz dried farafalle (bow tie) pasta
1/4 cup shredded parmesan, plus extra for serving

Prepare pasta according to the box. While the pasta is boiling ...

Heat the olive oil over medium high heat. Saute the onion and garlic until soft. Add the tomatoes - make sure to include any juice that had escaped during the chopping. Also add the herbs at this time. Keep stirring, reduce heat to medium. Add a pinch or two of sea salt. Keep stirring. When the tomatoes are nice and broken down, add the ricotta and reduce heat to low. Mix the ricotta into the tomatoes, smashing out any lumps as you go. When the ricotta is nicely incorporated, stir in the parmesan.

Drain the pasta, leaving it a bit wet with the cooking water. Toss the pasta with the sauce.
Serve with shredded parmesan.


  1. Wow, I don't know if I can keep up with all THREE! But seriously, yum.

  2. Looks delicious! I better not let A see how well G eats :) I'm excited to get some good ideas from your new blog. I have no creativity when it comes to cooking...

  3. This looks really tasty! I love food blogging as well!

  4. I just made something similar based on a Giada recipe. It was fab...italian sausage, noodles, ricotta (but I was out of ricotta so I used cream cheese), peas and garlic...yumm!!! and it only took about 30min to prepare...i'll try yours next.

  5. I've made this twice now and my husband says it's in his top three of recipes I make! Thanks mama, it's delicious and easy!