Yesterday afternoon we went to a baseball game. Rode our bikes there and back (the first time I have ridden a bike in YEARS and it turns out I am in worse physical shape than I realized!) We had a great time, but the game ran long and by the time we got home everyone was exhausted. While R. tossed the kids in the bath for a quick scrub I threw together dinner. Pasta always seems to be our go-to meal when time and money are tight, so it seems appropriate that this pasta recipe should be my first offical recipe post. Let me know what you think!
PASTA POMODORO
cooked penne or other pasta
1T olive oil
2 cloves garlic, sliced
1 28-ounce can whole peeled tomatoes, including liquid
1t kosher salt
1/4t black pepper
1t sugar
fresh basil leaves
reduced-fat ricotta cheese
Heat the oil in a large saucepan over medium heat. Add the garlic and cook until light brown, about 1 minute. Add tomatoes and their juices, salt, pepper, and sugar. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
Top penne with a serving of sauce, torn basil leaves, and a spoonful or 2 of ricotta cheese. I love the combination of the hot sauce and the cold ricotta!
This sounds delicious. I usually open a jar of sauce. Maybe that’s why Anna won’t eat it. I’ll try this. Thanks!