Spaghetti Pomodoro Recipe
calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesan
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Ingredients
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Pasta
Tomato Sauce
Whipped Ricotta
Toppings
Method
Pasta Preparation
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta cooking water, then drain the spaghetti.
Tomato Sauce Preparation
- 2
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- 3
Add Chili Paste and Tomatoes
Stir in the Calabrian chili paste and cook for an additional minute. Then, add the canned whole tomatoes along with their juice. Break the tomatoes up with a wooden spoon.
- 4
Season the Sauce
Add 1 teaspoon of salt and bring the sauce to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Add Fresh Basil
Stir in the chopped fresh basil at the end of cooking to enhance the flavor.
Whipped Ricotta Preparation
- 6
Whip the Ricotta
In a bowl, combine the ricotta cheese, 1 tablespoon of olive oil, salt, and ground black pepper. Use a hand mixer or whisk to whip the ricotta until it is creamy and smooth.
Assembly
- 7
Combine and Serve
Toss the drained spaghetti into the skillet with the tomato sauce. If needed, add reserved pasta water to achieve the desired consistency. Serve the spaghetti topped with a generous dollop of whipped ricotta, grated parmesan cheese, and fresh basil leaves.
