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+ Receta
Pasta con la ricotta
by
Frank Fariello
Calificación: 4.0
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%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EPut%20the%20water%20on%20the%20boil%20for%20the%20pasta.%3C/p%3E%3Cp%3EMeanwhile,%20begin%20your%20sauce:%20add%20the%20tomato,%20a%20drizzle%20of%20olive%20oil,%20the%20whole%20garlic%20clove,%20the%20basil%20(if%20using)%20and%20a%20pinch%20of%20salt%20to%20a%20heavy%20saucepan%20or%20pot%20and%20let%20it%20simmer%20gently%20for%2010-15%20minutes,%20just%20enough%20to%20lightly%20cook%20the%20tomato%20and%20meld%20the%20flavors%E2%80%94or,%20if%20you%20like%20you%20can%20keep%20it%20at%20the%20barest%20simmer%20until%20the%20pasta%20is%20done.%20Remove%20the%20garlic%20clove.%3C/p%3E%3Cp%3EWhen%20the%20water%20comes%20to%20a%20boil,%20salt%20it%20generously.%20Then%20add%20your%20pasta%20and%20cook%20it%20al%20dente.%3C/p%3E%3Cp%3EWhen%20the%20pasta%20is%20done,%20drain%20it%E2%80%94but%20not%20too%20well%E2%80%94and%20add%20it%20to%20the%20pot%20with%20the%20tomato%20sauce%20over%20very%20gentle%20heat.%20Mix%20well,%20then%20add%20a%20few%20dollops%20of%20ricotta,%20enough%20to%20coat%20the%20pasta%20nicely%20but%20not%20enough%20to%20'bury'%20it.%20I%20usually%20don't%20measure,%20I%20just%20mix%20the%20pasta%20after%20adding%20each%20dollop%20to%20see%20if%20I%20need%20more%20and%20keep%20adding%20until%20I%20reach%20the%20consistency%20I%20want.%20Add%20a%20bit%20of%20the%20pasta%20water%20if%20the%20mixture%20seems%20too%20thick.%20Then%20add%20grated%20parmesan%20(a%20spoonful%20per%20person%20should%20do)%20and%20mix%20again.%20Taste%20and%20adjust%20for%20seasoning.%20(Remember,%20ricotta%20is%20rather%20bland%20and%20you'll%20need%20to%20season%20well.)%3C/p%3E%3Cp%3ETop%20with%20some%20more%20grated%20parmesan%20cheese%20if%20you%20like,%20and%20serve%20immediately.%3C/p%3E%3Cp%3ENOTES:%20This%20sauce%20goes%20with%20almost%20any%20kind%20of%20short%20pasta.%20I%20think%20rigatoni%20or%20paccheri%20are%20particularly%20nice%20made%20this%20way.%20In%20Puglia,%20they%20would%20use%20orecchiette.%20For%20this%20meal,%20I%20took%20curly%20lasagna%20noodles%20(sometimes%20called%20reginette)%20and%20broke%20them%20into%20short%20lengths.%3C/p%3E%3Cp%3EThe%20simple%20tomato%20sauce%20can%20be%20made%20from%20canned%20tomatoes%20that%20you%20have%20squeezed%20between%20your%20fingers%20(if%20they%20are%20of%20proper%20quality,%20they%20should%20melt%20down%20in%20no%20time%20into%20a%20sauce)%20or%20crushed%20tomatoes%20(which%20will%20give%20you%20a%20more%20assertive%20tomato%20flavor)%20or%20sieved%20tomatoes%20in%20jars,%20known%20as%20passata.%20You%20may%20have%20noticed%20that,%20exceptionally,%20this%20tomato%20sauce%20does%20not%20begin%20by%20frying%20the%20garlic%20in%20oil.%20Instead,%20you%20just%20add%20the%20garlic%20and%20oil,%20raw,%20directly%20into%20the%20tomatoes.%20Angelina%20used%20to%20make%20tomato%20sauce%20this%20way%20sometimes.%20It%20makes%20for%20a%20lighter,%20mellower%20tasting%20sauce,%20with%20just%20the%20barest%20hint%20of%20garlic,%20which%20is%20just%20what%20you%20want%20here%20to%20complement%20the%20delicate%20flavor%20of%20the%20ricotta.%3C/p%3E%3Cp%3EYou%20can%20also%20make%20this%20sauce%20entirely%20in%20bianco%E2%80%94just%20add%20the%20ricotta%20to%20the%20cooked%20pasta%20with%20salt%20and%20some%20of%20the%20pasta%20water.%20It's%20surprisingly%20good.%20Now%20that's%20what%20I%20call%20simple%20cooking.%3C/p%3E){kind=link}