Prep Time:
15 minutes
Cook Time:
30 minutes
Serving Size:
Ingredients
4 medium fresh ripe tomatoes
8 basil leaves, chopped
¼ cup extra virgin olive oil
1 cup fresh ricotta cheese
1/2 tsp marjoram, chopped
12 oz penne rigate pasta, cooked according to package directions
1/4 cup Romano cheese, grated
1 large garlic clove, peeled and chopped
Salt to taste
Fresh ground black pepper to taste
Fresh parsley, chopped
Ingredients
8 medium fresh ripe tomatoes
16 basil leaves, chopped
¼ cup extra virgin olive oil
1 1/2 cups fresh ricotta cheese
1 tsp marjoram, chopped
1 lb penne rigate pasta
1/2 cup Romano cheese, grated
2 large garlic cloves, peeled and chopped
Salt to taste
Fresh ground black pepper to taste
Fresh parsley, chopped
Ingredients
12 medium fresh ripe tomatoes
24 basil leaves, chopped
1/2 cup extra virgin olive oil
2 cups fresh ricotta cheese
1 1/2 tsp marjoram, chopped
2 lbs penne rigate pasta
3/4 cup Romano cheese, grated
3 large garlic cloves, peeled and chopped
Salt to taste
Fresh ground black pepper to taste
Fresh parsley, chopped
Procedures
- CUT a shallow “X” on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
- REMOVE core, skin and seeds from tomatoes and dice. Place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
- BLEND ricotta cheese with chopped marjoram; season to taste with salt and pepper.
- TOSS tomato mixture in a hot skillet. When mixture is hot, stir in Ricotta cheese blend.
- ADD hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.