Ingredients
Scale
- 28 oz. can of crushed tomatoes
- 6 - 8 fresh garlic cloves
- 8 - 10 fresh basil leaves
- 3 tbs. olive oil - plus more for drizzling
- 1/4 cup fresh Parmesan or Romano cheese - grated
- 1/4 cup wine
- 1 tsp. dried oregano
- 1 tsp. salt
- 1 tsp. red pepper flakes
- 1 tsp. fresh ground black pepper
- 1 lb. of your favorite pasta
For the Whipped Ricotta:
- 16 oz. of ricotta cheese
- 1/4 cup of pignoli nuts
- 1/4 cup of Parmesan or Romano cheese
- 5 - 6 fresh basil leaves - chopped
- Fresh ground black pepper - to taste
- 1/4 tsp. Fresh nutmeg - grated
Instructions
For the Sauce:
- Heat a large cast iron frying pan with 2 – 3 tbs. of olive oil.
- Add the garlic cloves and seasonings and allow the garlic to become fragrant.
- Add the crushed tomatoes, grated cheese, wine and basil leaves and simmer on a gentle heat for 12 – 15 minutes.
- Taste for seasonings.
- Prepare the pasta as directed.
For the Whipped Ricotta:
- Heat a small cast iron frying pan and add the pignoli nuts. Heat just long enough to let the pignoli nuts achieve a nice golden color. This will only take a minute or two. Do Not Burn the pignoli nuts!
- Place the ricotta cheese in a large bowl and add the grated cheese, fresh ground black pepper and grated nutmeg and whip.
- Add the pignoli nuts and chopped basil leaves to the whipped ricotta cheese and toss.
- Add the cooked pasta to the sauce and toss.
- Add a few dollops of the prepared ricotta cheese to the pasta and toss.
- Plate the pasta with an added dollop of the prepared ricotta cheese, a drizzle of olive oil, fresh grated Parmesan cheese or Romano cheese, fresh ground black pepper and red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: Italian
