12 oz penne rigate pasta,cooked by package directions
1/4 cup Romano cheese,grated
1 large garlic clove, peeled and chopped
Salt to taste
Fresh ground pepper to taste
Fresh parsley, chopped
Cut a shallow X on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
Remove core,skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil,chopped basil and chopped garlic.
Blend Ricotta cheese with chopped marjoram;season to taste with salt and pepper.
Toss tomato mixture in a hot skillet. When mixture is hot,stir in Ricotta cheese blend. Add hot,drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
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