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.