Tomato and Ricotta Pasta Sauce

You can’t beat the holy trinity of oil, garlic and tomatoes on your pasta. But that said, have you tried folding through some ricotta at the end? It softens the tangy edges of the tomato and gives it the most creamy, but not-too-heavy texture. Finish with a little Parmesan and this is a pasta dish ready to thrill those tastebuds

ingredients

serves 2

• 3 tbsp olive oil

• 2 garlic cloves, finely sliced

• 1 x 400g tin plum tomatoes, rinsed*

• 3 heaped tbsp ricotta, optional

• Grated Parmesan, to serve
  

instructions

Over a medium-low heat, warm the oil and gently fry the garlic for 2-3 minutes until it begins to colour on the edges and feel sticky.

Meanwhile, drain and rinse the tomatoes of their gunk.

Add to the frying garlic and break them up with a potato masher or wooden spoon. Season well.

Simmer for at least 30 minutes, adding splashes of water if it begins to dry stick.

When it’s reduced and glossy, fold in the ricotta (if you want) and toss through your hot pasta with some pasta cooking water.

Sprinkle with Parmesan and a drizzle of extra virgin olive oil, then serve.

*A great trick I learnt when I worked at the River Cafe is to drain + rinse my tinned tomatoes as it means you get just the pure tomato, without the claggy tomato gunk that surrounds it. It will cooker quicker and the taste will be clearer, cleaner + more tomatoey