Pappardelle With Tomatoes, White Beans, Ricotta And Basil
serves 4-6
The sauce in this recipe is made with only tomatoes and basil, which plays nicely off the ricotta. It's a simple, classic combination.
Read more about this recipe at the Cookthink blog.
1 pound pappardelle
2 tablespoons olive oil
3 tomatoes, cored and peeled
1 (15-ounce) can white beans, rinsed and drained
16 basil leaves
1/2 cup ricotta
1/2 cup freshly grated parmesan
prep: 20 minutes
total: 20 minutes
grater
sauté pan
pot
1. Cook the pappardelle according to instructions.
2. Heat olive oil in a sauté pan; add the tomatoes and salt and pepper to taste. Add the white beans and simmer for about 10 minutes -- long enough for tomatoes to come apart.
3. Add the cooked pappardelle and fresh basil to the sauce. Simmer until pasta begins to absorb sauce, about 2 minutes.
4. Distribute into bowls and top with ricotta and grated parmesan.
