Recipes

Serves 4-6

Ingredients

1/3 cup extra virgin olive oil

4 cloves garlic, minced

¼ cup minced Italian parsley

Pinch of hot pepper flakes

2 pounds ripe plum tomatoes, grated (see Note)

Salt and freshly ground black pepper

1/2 to ¾ cup whole-milk ricotta, at room temperature

1 pound rigatoni

Fresh basil for garnish, optional

Preparation

Heat the olive oil in a large skillet over moderate heat. Add the garlic, parsley and hot pepper flakes and cook briefly to release the fragrance of the seasonings. Add the tomatoes, season to taste with salt, and bring to a simmer. Adjust the heat to maintain a gentle simmer and cook until the sauce is thick and flavorful, about 20 minutes. If it threatens to cook dry before the flavors have melded, add a little water and continue simmering. If your sauce is too tart, a pinch of baking soda will mellow it.

In a bowl, whisk the ricotta until smooth. Season to taste with salt and black pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until about 1 minute shy of al dente. Remove 1 cup of pasta water, then drain the pasta and return it to the warm pot over moderately low heat. Add the tomato sauce and cook for about 1 minute to allow the pasta to absorb some of the flavor of the sauce. Moisten with a little of the reserved pasta water as needed.

Divide the pasta among warm bowls. Top each portion with a dollop of ricotta and, if desired, some fresh basil. Serve immediately.

Used by permission from:

© Janet Fletcher / Planet Cheese

www.janetfletcher.com From Four Seasons Pasta by Janet Fletcher (Chronicle Books).