You may also like
Categories:
olive oil onion clove garlic tomatoes sugar balsamic vinegar Ricotta cheese oregano red chili pepper arugula Parmesan cheese
Viewed: 85 - Published at: 5 years agoIngredients
- 5 tbsp olive oil
- 1 None onion, peeled and finely diced
- 1 clove garlic, peeled and chopped finely
- 1 - 28 oz can chopped tomatoes
- 1 pinch sugar
- 1 tbsp balsamic vinegar
- 1 lb ricotta cheese
- 2 tsp dried oregano
- 1 None dried red chili pepper, finely chopped
- 1 lb pappardelle
- 4 oz arugula
- 2 tbsp Parmesan cheese, grated
Method
- For the tomato sauce, heat 2 tbsp oil in a frying pan and saute onions and garlic. Add tomatoes, season to taste then add sugar and vinegar. Bring to a boil and simmer over low heat.
- For the ricotta, preheat the broiler. Mix ricotta with remaining oil, oregano and chili then spread evenly in a baking dish. Broil for 4-7 mins.
- Meanwhile, cook pappardelle in boiling salted water according to package directions and drain. Mix pasta with tomato sauce and arugula. Serve sprinkled with Parmesan cheese and crumbled ricotta.
