Mafalda Pasta with Ricotta Cheese

Sometimes it's not just about the food but the inter-generational bonding that takes place over a shared dish, and savoring those precious moments.  Mentioning that I had tracked down some Mafalda pasta (similar to a thin version of lasagna) and was planning to serve it with ricotta, you would have sworn that I had just announced a lottery win to my daughter. This simple recipe is both our favourite and grandma's preferred pasta dish but serving it when we're all together is what truly makes it special. Three generation of women in our family who share a common passion for family and food, around the table in conversation, enjoying a plate of  pasta with a glass of red wine - it doesn't get any better. Life is good!


Ingredients:
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
Salt

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!