Pasta with Tomato Sauce and Ricotta Cheese

Pasta con Salsa e Ricotta

This dish is tasty and so easy to make. I learned this recipe from my lovely grandma Graziella, who always enjoyed cooking healthy and funny meals for her little grandchildren. My kids love it.

Preparation time: about 5 minutes

Cooking time: about 35 minutes
Class: economy, healthy

Serves 2–3

Ingredients:
4 tablespoons extra virgin olive oil
1 medium onion, peeled and finely chopped
1 can Italian peeled tomatoes, approximately 14 ounces (400 grams)
Salt, about ½ teaspoon + 1 tablespoon
Pepper to taste
8 cups (2 liters) water
½ pound (approximately 250 grams) penne rigate pasta
½ pound (220 grams) ricotta cheese
2 ounces (50 grams) Parmigiano-Reggiano (or Grana Padano) cheese

Method:

1.        Heat the oil in a large pan. Add the onion and sauté. Add the tomatoes, ½ teaspoon salt, and pepper. Bring to a boil. Lower the heat and let cook for 20–25 minutes, stirring occasionally. Using an immersion blender, blend the tomato sauce. At this point, taste the sauce and add more salt if needed.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and transfer to the pan with the tomato sauce. Let cook together for 2–3 minutes, stirring constantly. Turn off the heat. Add the ricotta cheese and mix well.
3.        Grate the Parmigiano-Reggiano on top of each serving of pasta and serve immediately.

Notes:

·         You can use other kinds of Italian pasta in place of the penne rigate.