Penne Pasta with Ricotta, Parmesan and TomatoesMore pasta recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
1 pound (450 grams) of penne pasta
2 tablespoons of olive oil
2 - 3 cloves of garlic, finely minced
2 hot green or red peppers, finely minced (or a teaspoon of crushed red chili flakes)
a dash of asafetida (optional)
a dash of cayenne pepper
2 large tomatoes, finely chopped
1/2 cup of cherry tomatoes, finely chopped
1 cup of sun-dried tomatoes, soaked in hot water for 20 minutes and finely chopped (squeeze out excess liquid but reserve the soaking water
14 grams of dried mushrooms (oyster and / or portobello), soaked in hot water for 20 minutes and chopped
1 cup of ricotta cheese
1/2 cup of Parmesan cheese, grated
a scoop of sour cream (optional)
1/4 - 1/2 cup of pitted black olives, roughly chopped
2 tablespoons of fresh basil, chopped
sea salt and freshly cracked black pepper to taste
Heat the oil in a large pot over medium low heat. When hot, toss in the garlic, hot chilies, asafetida (if using) and garlic. Stir and fry for a few minutes. Now add all of the tomatoes to the pot, along with the dried mushrooms, increase the heat to medium and simmer for roughly 10 - 15 minutes. Add some of the reserved soaking water from the sun-dried tomatoes to reach your desired consistency.
While the tomatoes are cooking, bring a large of salted water to a boil and then add the pasta. Cook until the pasta is just tender. Drain well.
Mash or blend the tomatoes together with a hand blender or food processor. Add the pasta to the sauce, adding more water if it is too thick for your liking. Remove the pot from the hot element and stir in the ricotta, Parmesan, olives and fresh basil. Add a dollop of sour cream to the pot if desired, along with salt and pepper and gently stir until well combined.
Yields 6 generous servings.
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Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce
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Audio Accompaniment: Terry Lee Brown Jr.