Soeasyricottaandfettuccinewithtomatoes Recipes

FETTUCCINE PASTA WITH TOMATOES AND GARLIC

Steps:

• Cook pasta according to package directions. Drain and return to pan.
• Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; cook and stir 1 to 2 minutes or until fragrant. Add undrained tomatoes; bring to a boil. Reduce heat to medium; simmer 5 to 7 minutes or until sauce thickens slightly.
• Add tomato mixture, basil and red pepper flakes to pasta; toss together. Sprinkle with cheese just before serving.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

Steps:

• Cook and drain fettuccine as directed on package. Return to saucepan.
• Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
• Top fettuccine with tomato, basil and remaining Parmesan cheese.

FETTUCCINE WITH ITALIAN TOMATO SAUCE

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions, carrots, celery and garlic in oil about 5 minutes, stirring frequently, until onion is tender. Add beef; cook 6 to 8 minutes, stirring frequently, until thoroughly cooked. Drain.
• Stir in broth, wine, tomato paste, thyme, oregano and tomatoes. Reduce heat to low. Cover; cook 20 minutes, stirring occasionally. Uncover; cook 5 to 8 minutes longer, stirring occasionally, until sauce thickens.
• Meanwhile, cook and drain fettuccine as directed on package.
• Stir parsley into sauce. Serve sauce over fettuccine; sprinkle with Parmesan-style topping.

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Steps:

• Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
• Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
• Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
• Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE

Steps:

• Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
• While pasta is on the go, finely dice your onion and crush your garlic.
• In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
• Add the ricotta to the pan, and stir through the onions and garlic well.
• At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
• Mix well and let simmer gently for 10 minutes.
• Drain pasta.
• Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
• Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.

FIVE MINUTE TOMATO SAUCE WITH RICOTTA AND PARMIGIANO

Steps:

• Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
• Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
• Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
• Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.

FETTUCCINI WITH TRUFFLE OIL AND LEMON AND RICOTTA

Steps:

• In a large pot with salted boiling water, cook pasta until al dente, about 4 to 5 minutes. In a large saute pan melt butter. Add lemon zest then pasta. Mix in the cheese, parsley, and salt and pepper to taste. Place pasta in two bowls and drizzle with truffle oil.

FETTUCCINE WITH PROSCIUTTO, TOMATOES, AND CREAM

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl.
• Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes. Transfer prosciutto to paper towels. Add remaining 2 tablespoons oil to same skillet. Add garlic and sauté 15 seconds. Add tomatoes and simmer 5 minutes, stirring occasionally. Stir in cream, parsley, and 1/2 cup cheese. Bring to boil; season with salt and pepper.
• Add sauce to pasta in bowl; toss to coat. Sprinkle with prosciutto and serve, passing additional cheese alongside.

FETTUCCINE WITH CHERRY TOMATOES, GOAT CHEESE, AND HERBS

Steps:

• In a kettle of boiling salted water cook the fettuccine until it is al dente. While the fettuccine is cooking, in a small saucepan heat the oil and the garlic over moderately low heat just until the mixture is hot and remove the pan from the heat. Drain the fettuccine well and in a bowl toss it with the oil mixture, the minced parsley, the mint, the tomatoes, the goat cheese and salt and pepper to taste. Divide the pasta between 2 plates and garnish it with the parsley sprigs.

SUN-DRIED TOMATO FETTUCCINI RECIPE

Steps:

• Cook fettuccine according to package directions, reserving 1 cup of the pasta water; set aside.
• While your pasta is cooking, add olive oil to a large pot over medium-high heat.
• Saute garlic for 1-2 minutes.
• Add sun-dried tomatoes, diced tomatoes, tomato paste and sugar, stirring until well combined.
• Turn heat to medium-low and whisk in whipping cream and sour cream.
• Let simmer and thicken for 5 minutes.
• Add spinach to sauce and cook until wilted.
• Add salt and pepper, to taste.
• If sauce is too thick, use reserved pasta water to thin it out.
• Add pasta to prepared sauce and toss until coated.

FETTUCCINE WITH RICOTTA, TOMATOES AND BASIL

Steps:

• Cook and drain fettuccine as directed on package. Return to saucepan.
• Stir together butter, ricotta cheese and 1/3 cup of the Parmesan cheese. Toss with hot fettuccine.
• Top pasta with tomato, basil and remaining Parmesan cheese.

HOMEMADE PASTA (FETTUCCINE)

Steps:

• Sift the flour and salt into a large bowl; make well in center of flour; add eggs, oil and water. Work liquids into flour with fingers to make a soft dough.
• Knead dough 10 minutes or until dough is soft and smooth. Cover with a DAMP towel and let dough rest at least 15-20 minutes.
• Cut dough into 4 quarters; roll each quarter to a very thin rectangle. Fold each rolled out dough into quarters lengthwise.
• Slice dough across 1/4 inch wide strips.
• Unwind strips and allow to dry on clean dry towels for 1 hour or longer.