Pasta and ricotta are the perfect combination for a quick meal. We adore the mellow flavours of sun ripened tomato and ricotta garnished with a shaving of parmesan and basil that are vaguely reminiscent of southern Italy style lasagna. But unlike lasagna, which is quite time consuming, this dish, from start to finish is under 15-20 mins. The time it takes to cook your pasta, the sauce will be ready providing you already have the tomatoes blanched. Zanetti brand Ricotta cheese is available at Food Hall or Nature’s Basket.
If you don’t have ricotta, make fresh paneer and use that OR you can purchase any brand malai paneer and grate it very finely.
500gms of tomatoes, blanched, peeled and lightly crushed
6-8 garlic cloves crushed/chopped
4-5 tbsp Olive oil
250 gms of Ricotta cheese
1 tsp freshly ground Black pepper
Salt to taste
Grated parmesan cheese
Red pepper flakes (optional)
Boil your favourite pasta until al dente.
Heat a heavy bottom wide pan, add the olive oil and throw in the garlic cloves and basil. Add the crushed tomatoes and allow the sauce it simmer away in the pan on low heat for 10-15 minutes so that excess moisture can evaporate.
Add the pasta to the sauce, add dollops of the ricotta, until it blends into the pasta and reaches the consistency you want. Add a bit of the pasta water if the mixture seems too thick.
Serve immediately with a sprinkle of Parmesan cheese and basil leaves.
The.Style World tip:
Remember that Ricotta is rather bland so you will need to season the pasta well.
- By Rupa Balachandar, a designer by profession, a home chef by love and a gemstone lover by passion. She is a food and lifestyle writer who happens to be a vegetarian and loves to cook vegan and vegetarian versions of international cuisines for her family and friends.