Pasta is always such a wonderful meal for friends. I had a couple friends over for a Friday night potluck. We had a wonderful and warm meal with wine and bean dip! This meal was modified from a Pinterest pin I saw a little while back. The recipe itself was incredibly easy to make, it was yummy, and it pleased those who ate it. I made about 10 servings with this, cut the recipe in half for a small family dinner.
Ingredients:
5 cloves of garlic, minced
2 lbs. of penne
2 cans of diced tomatoes
20 oz. of Ricotta cheese
1 1/2 cups of basil, chopped
4 tbsp. of lime juice
6 tbsp. of olive oil
Salt and pepper to taste
Shredded Parmesan
Roughly chop the basil.
In a large sauce pan, heat up the olive oil on medium-high heat. Once the oil is warmed, saute the garlic for less than a minute, or until the garlic starts to brown.
Add in the basil. Most recipes do not call for the basil until the sauce itself is almost done cooking, but I like to add the basil at the very beginning mostly because the basil aromas are much heavier in the sauce this way.
Add the diced tomatoes after the basil leaves begin to wilt.
Wait until the sauce starts to simmer before turning the heat to medium-low. Cover the lid and let it simmer for 20-30 minutes.
Meanwhile, cook the penne until al dente. Season the noodles with salt and add some olive oil to prevent the noodles from sticking.
After 20-30 minutes, season the sauce with salt and pepper, and add in the Ricotta cheese.
Mix well.
Drain the noodles, then add them into the sauce, mix well.
Garnish with some additional basil leaves and shredded Parmesan.
Enjoy! Nom, nom, nom...
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