Whipped Ricotta & Tomato Pasta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. mezzi rigatoni

• 2 tbsp. extra virgin olive oil

• 6 garlic cloves, minced

• 14 oz. tomato passata

• 1 cup whole milk ricotta

• 1/2 tsp. salt

• 1/3 cup Parmigiano Reggiano, grated

• Basil for garnish

• Pasta water as needed
  

Directions:

1. Bring a large pot of water to a boil.

2. Add the ricotta to a blender and blend until smooth and glossy.

3. Add the olive oil to a heavy-bottomed pot or large sauté pan over low heat and sauté the garlic for 1-2 minutes, until fragrant.

4. Add the tomato passata, whipped ricotta and salt. Stir and let simmer over low heat.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

6. Strain the pasta and add it to the pan with the whipped ricotta sauce. Toss over medium-high heat. Add pasta water as needed, 1/4 cup at a time.

7. Add the grated Parmigiano and toss again.

8. Plate and top with basil and more grated Parmigiano.