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Pasta with Ricotta and Pan-Fried Tomato Sauce
Pasta with Ricotta and Pan-Fried Tomato Sauce
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Sear hot pan, mix fluffy ricotta for a quick stuffed shell-inspired dish.
Ingredients:
  • 8 pitted green olives, halved
  • 1/4 cup olive oil
  • 1/2 red onion, thinly sliced
  • 1/2 teaspoon kosher salt, divided
  • 1 (28-ounce) can whole, peeled tomatoes, drained (preferably San Marzanos)
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound small or medium-sized shell pasta, such as “No.50” size
  • 1 tablespoon unsalted butter
  • 12 ounces good-quality ricotta
  • Chiffonade basil, for garnish
Instructions:
  • In a large pot over high heat, bring salted water to a boil.
  • Saute the onions and olives: Heat olive oil over high heat in a large pan. Add onions and salt, cook until onions shrink and soften (about 3 minutes). Add olives and cook until slightly golden (about 3 minutes).
  • Add tomatoes to the pan: Break each tomato into thick strips over the pan, removing and discarding stems. If needed, poke a hole in each tomato to drain excess liquid before breaking them up. Include any sauce remaining in the can (about 1/2 inch).
  • Enhance the tomatoes: Sprinkle the tomatoes with the remaining 1/4 teaspoon of salt, sugar, and black pepper. Cook the tomato sauce, stirring occasionally, until the tomatoes caramelize on the bottom and turn jammy, around 15 minutes. Allow them to develop a fragrant, lasagna-like aroma by letting them sit undisturbed in the pan until lightly browned.
  • Prepare the pasta: While the sauce simmers, cook the pasta in boiling water according to package directions until al dente, approximately 11 minutes. Drain the pasta in a colander and transfer to a large mixing bowl.
  • Combine pasta and butter: Mix in the butter with the pasta until melted using a wooden spoon.
  • Serve the pasta: Portion the cooked pasta into four bowls. Add 1/4 of the ricotta and 1/4 of the sauce to each bowl. Garnish with basil and serve while hot.

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