Spaghetti With Tomato Ricotta Sauce

Ingredients

60 ml oilive oil
1 onion
3 garlic
120 gr firm mushrooms
525 gr tomatoes
15 container skim ricotta
14 gr tightly packed italian parsley
65 gr tightly packed basil leaves
170 gr spaghetti
40 gr parmesan

Instructions

Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce.

In a large saucepan heat the olive oil. Add the onion and garlic and saute over low heat, covered until soft. Wipe the mushrooms clean with a damp paper towel and slice thin. Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute. Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more. Stir in the ricotta, parsley, basil and salt and pepper.

Meanwhile, bring 5 litre of water to rolling in a large covered pot. Add 2 tablespoons salt and all the pasta at once; stir well. Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite. Pour into a colander and shake vigorously to drain. Toss with the hot sauce and season the pasta to taste with salt and pepper. Serve with parmesan cheese

Formated by Iara 0. 0.081632653061224