Sunday, October 3, 2010
Mafalda Pasta with Ricotta Cheese
400 grams pasta (about 3/4 lb) Mafalda pasta
1 cup soft ricotta
1/4 cup grated Parmigiana Regianno cheese
2 tablespoons extra virgin olive oil
2 tablespoons butter
1 onion chopped
1 small carrot chopped
1/2 cup celery chopped
1 garlic clove finely chopped
1 tablespoon tomato paste
6 cups tomatoes peeled and chopped
Begin by blanching the tomatoes in boiling water (about 1 minute); drain and peel off the skins. Chop and set aside.
In a sauce pan, heat the oil and butter. Add the onions and saute for 2-3 minutes and add the garlic, carrots and celery. Continue cooking for an additional 2-3 minutes. Add the tomato paste and stir. Season with salt to taste. Add the tomatoes, bring to a boil and then allow to simmer for 15-20 minutes.
In a pot of salted boiling water add the pasta and cook for 11 minutes. Pasta should be al dente.
Drain the pasta. Add the sauce and the grated Parmigiana Regianno cheese and toss. Plate and serve with a generous serving of ricotta cheese. Serves 4!