20 minutes | Serves 4
I first tasted this genius dish at my aunt’s apartment in Naples. Instead of adding cream to her basic tomato sauce, she used ricotta cheese. Even through the Mediterranean sun produces the most flavorful tomatoes and fresh ricotta is a regional specialty, recreating this dish in the US is always a pleasant surprise. The result is a simple, delicious, and hearty vegetarian pasta.
1 can of diced tomatoes
1/2 cup of olive oil
1 box of rigatoni
1/2 cup of parmesan plus more for garnish
2/3 cups of ricotta cheese
Place tomatoes, olive oil, and salt and pepper in a large frying pan and allow to simmer for about 10 minutes. In the meantime, bring salted water to boil and add rigatoni. Reserve 1 cup of starchy pasta water and then drain pasta 2 minutes before it reaches pre-specifed cooking time. Add rigatoni, parmesan, basil, and ricotta cheese to frying pan containing tomato sauce and cook another 2 minutes, mixing everything together. Add more salt, pepper, and parmesan to taste.