Spaghetti Pomodoro Recipe
calabrian chili-spiked tomato sauce, whipped ricotta, fresh basil, parmesan
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Ingredients
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Sauce
Whipped Ricotta
Pasta
Garnish
Method
Prepare the Sauce
- 1
Heat Olive Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
Add Garlic and Chili Paste
Add the minced garlic and Calabrian chili paste to the skillet, sautéing for about 1 minute until fragrant.
- 3
Add Tomatoes
Pour in the canned whole tomatoes, breaking them apart with a spoon. Stir in salt and pepper.
- 4
Simmer the Sauce
Let the sauce simmer on low heat for 20-25 minutes, stirring occasionally. Add the fresh basil leaves during the last 5 minutes.
Make the Whipped Ricotta
- 5
Combine Ingredients
In a mixing bowl, combine the ricotta cheese, 1 tablespoon of olive oil, salt, and pepper.
- 6
Whip until Smooth
Using a hand mixer or a whisk, whip the ricotta mixture until smooth and creamy.
Cook the Pasta
- 7
Boil Water
In a large pot, bring water to a boil. Add 1 tablespoon of salt.
- 8
Cook Spaghetti
Add the spaghetti to the boiling water and cook according to package instructions until al dente.
- 9
Drain Pasta
Reserve 1 cup of pasta water, then drain the spaghetti.
- 10
Toss with Sauce
Add the drained spaghetti to the skillet with the tomato sauce, tossing to coat. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
Serve the Dish
- 11
Plate the Spaghetti
Serve the spaghetti in bowls, topping each serving with a generous dollop of whipped ricotta.
- 12
Garnish
Sprinkle grated Parmesan cheese and fresh basil leaves over the top before serving.
