Spaghetti Pomodoro Recipe
calabrian chili spiked tomato sauce, whipped ricotta, fresh basil, parmesan | wedge of garlic toast +4.5
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Cook the Spaghetti
In a large pot of boiling salted water, cook the spaghetti according to the package instructions until al dente. Drain and set aside.
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the Calabrian chili paste, followed by the canned tomatoes. Crush the tomatoes with a wooden spoon and let the sauce simmer for about 15-20 minutes. Season with salt and black pepper to taste.
Mix in the Basil
Once the sauce has thickened, stir in the fresh basil leaves and cook for an additional 2-3 minutes.
Prepare the Ricotta
In a bowl, whip the ricotta cheese until smooth and creamy. Season with a pinch of salt and black pepper.
Serve the Dish
Toss the cooked spaghetti in the tomato sauce until well coated. Plate the spaghetti and top with a dollop of whipped ricotta, grated Parmesan, and additional fresh basil if desired. Serve with a wedge of garlic toast on the side.
