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Capellini with Ricotta Cheese
Capellini with Ricotta Cheese
(Capellini con Ricotta)
 
 
Ingredients:

8 ounces Capellini or angel hair pasta
26 ounces (about 2 cups) tomato sauce
1/4 cup extra virgin quality olive oil, plus more for thinning the ricotta and drizzling
1 cup fresh ricotta cheese
Chopped parsley
Grated Parmigiano cheese for garnishing
Kosher salt and freshly ground pepper to taste 

Directions:

Bring a large pot of salty water to a boil.

Add the pasta and cook until 'al dente'.

In the meantime, combine the tomato sauce and olive oil in a saucepan to warm.

In a bowl, mix the ricotta with 1/4 teaspoon kosher salt and enough olive oil to loosen it up.

Spoon the warm tomato sauce into bowls.

Use tongs to lift the pasta straight from the pot and into the waiting bowls.

Twist it into high mounds, then top with the ricotta mixture and drizzle with olive oil.

Top with fresh pepper, parsley, and Parmigiano cheese as desired. Serves 3-4.

That's it!
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