Tomato Penne with Ricotta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 10 cups Penne
- 8 Tomatoes
- 1 shallot
- 2 cloves garlic cloves
- 1 dash Red wine
- 1 tsp tomato puree
- ⅜ cup vegetable stock
- 1 bunch Basil
- 3 Tbsps olive oil
- 2 ¼ cups Ricotta cheese
- 1 pinch sugar
- salt
- cayenne pepper
Preparation steps
1.
Cook the penne in boiling, salted water according to the package instructions until al dente.
2.
Drop the tomatoes into boiling water for a few seconds, refresh in cold water, then skin, quarter, deseed and dice.
3.
Peel and finely dice the garlic and shallot.
4.
Shred the basil.
5.
Heat the oil and sweat the shallot and garlic until translucent. Then stir in the tomato puree and red wine. Add the tomatoes and stock and cook for 10-15 minutes, stirring from time to time. Season to taste with salt, sugar and Cayenne pepper and add half of the basil. Add the drained pasta (with a little of the pasta water if necessary) and toss to combine. Spoon onto warmed plates, add a little ricotta and serve garnished with the rest of the basil.
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