Farfalle with Fresh Tomato Sauce & Ricotta Cheese
Last week when I posted curried spaghetti salad, Mir left a comment that October is National Pasta Month. To celebrate the event, I am posting a pasta recipe I prepared with fresh tomato sauce I prepared last month. This is a quick and easy recipe that can be put together in matter of minutes, if tomato sauce is prepared ahead of time. The only time consuming preparation of this dish is cooking the pasta. Once the pasta is cooked, everything can be put together in less 5 minutes.
Source: New York Times
Preparation: 15 – 20 minutes
- ½ cup dry Farfalle or Penne Pasta (approximately 1 ½ – 2 oz.)
- ¾ – 1 tsp. Butter
- ⅛ tsp. Black Pepper Powder (adjust to taste)
- ⅛ tsp. Red Pepper Flakes (optional & adjust to taste)
- ¼ tsp. Salt (adjust to taste)
- ⅓ cup Fresh Tomato Sauce
- 1 tbsp. Ricotta Cheese
- Pecorino Romano for garnish
- Few Leaves of Basil for garnish
- Cook farfalle in salted boiling water until al dente. It took about 15 – 16 minutes for soft pasta, cooked a little softer than al dante. Drain and keep pasta aside.
- Heat butter in a wide pan.
- Add pasta, pepper, pepper flakes, salt and stir for few seconds.
- Add tomato sauce and stir until well combined. Sauce should just coat the pasta.
- When pasta is warm, transfer to a serving plate.
- Sprinkle ricotta cheese, pecorino romano and garnish with basil leaves.
- Serve hot.
Events: This goes to this week’s Cooking from Cookbook Challenge.