Spaghetti with ricotta and tomato sauce

Spaghetti with ricotta and tomato sauce

Total: 40 Min. | Active: 40 Min.
vegetarian
Nutritional value / people: 635 kcal
, Fat: 14 g
, Carbohydrate: 99 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Spaghetti

500 g spaghetti
salted water, boiling
250 g ricotta
salt and pepper to taste

Vegetable sauce

1 tbsp olive oil
1 onion, finely chopped
500 g vine-ripened tomatoes, cut into approx. 1.5 cm cubes
1 yellow pepper, diced
1 ½ tbsp gin (or water)
¼ bunch basil, torn
1 tsp salt
a little pepper
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How it's done

Spaghetti

Cook the spaghetti in salted water until just al dente, set aside approx. 200 ml of the cooking water, drain the spaghetti. Combine the reserved cooking water with the ricotta in the same pan, stir in the spaghetti, season, cover and set aside.

Vegetable sauce

Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the tomatoes and pepper and cook for approx. 3 mins. Mix in the gin and basil, season, serve with the spaghetti.

Good to know
Serve with: Grated parmesan.

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