Recipe
Tomato and ricotta spaghetti
25 min - 563 kcal - 10 ingredients
Ingredients (per serving)
0.5 tbs Extra Virgin Olive Oil
100 g Diced tomatoes
6 pcs Cherry tomato
0.3 pcs Onions
100 g Spaghetti
4 tbs Ricotta
50 ml Water
1 pinch Black pepper
1 pcs Clove of garlic
2 tsp Dried parsley
Preparation steps
- Peel and chop the onion. Chop the garlic finely. Heat oil in a large skillet and sauté onion and garlic over low heat for 3 minutes. Then add the diced tomatoes and simmer for 20 minutes on a low heat
- Meanwhile, cook the spaghetti in plenty of water according to the instructions on the package until al dente.
- Season the sauce with pepper. Meanwhile, chop the parsley finely.
- Drain the spaghetti and collect a cup of cooking liquid. Mix the spaghetti with the tomato sauce. Add a dash of cooking liquid until a creamy pasta sauce is formed.
- Serve the spaghetti on a plate. Spoon the ricotta on top of the spaghetti and garnish with the parsley.
Nutritional values (per serving)
Energy 563 kcal
Carbs 84 g
Protein 20 g
Fats 15 g
Fiber 6 g