2 sprigs basil, plus 2 tbsp leaves, finely chopped
1 lb rotelli
1 sprig oregano
1 cup part skim ricotta
Instructions
Heat large covered saucepot of salted water to boiling over high heat.
Set large medium mesh sieve over large bowl. With hands, crush tomatoes over sieve and place crushed tomatoes in sieve. Let strain. Set aside crushed tomatoes and juices in bowl. Discard remaining juices in can. To 12 inch skillet on medium, add 1 tbsp oil and half of the garlic. Cook 1 minute or until golden. Add breadcrumbs. Cook 3 minutes or until golden brown, stirring. Transfer to plate.
In same skillet, combine red pepper flakes, basil sprigs, and remaining 1 tbsp oil and garlic. Cook on medium 30 seconds or until fragrant. Add tomatoes and 1/4 tsp salt. Cook on medium low 15 minutes or until thickened, stirring. Add pasta to boiling water and cook 2 minutes less than label directs, stirring.
Meanwhile, on paper towel, microwave oregano on high 1 minutes or until leaves are dry. Into a bowl, crumble leaves. Discard stem. Stir in ricotta and 1/4 tsp black pepper. Drain pasta and return to pot. Add tomato mixture, reserved tomato juice, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 2 minutes or until pasta is coated and al dente, tossing. Divide pasta among bowls. Top with a dollop of ricotta mixture. Stir chopped basil into crumbs. Sprinkle over pasta.
Originally Submitted
9/12/2013
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