Ingredients
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
Tomato sauce
Pasta
Ricotta sauce
How it's done
Tomato sauce
Heat the oil in a pan (see tip). Sauté the onion for approx. 3 mins. Add the tomatoes, cook for approx. 1 min. Pour in the wine, simmer briefly until the wine has evaporated. Remove the pan from the heat, mix in the basil and parsley. Remove half of the sauce and set aside, leaving the rest in the pan.
Pasta
Cook the pasta in boiling salted water until al dente. Set aside 50 ml of the cooking water, drain the pasta.
Ricotta sauce
Add the ricotta and half of the parmesan to the tomatoes in the pan, mix in the reserved cooking water. Add the pasta, mix and season. Plate up the pasta, drizzle with oil, serve with the remaining tomato sauce and parmesan.
| Tip: | Instead of olive oil, you can use the oil from the jar the tomatoes were stored in. |
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