Bucatini With Marinara and Ricotta

Bucatini With Marinara and Ricotta
Marcus Nilsson
This dish might look basic, but using quality ricotta, olive oil, and tomatoes helps create amazing flavors.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

3/4
pound
bucatini or another long pasta
1/4
cup
olive oil
2
cloves garlic, chopped
1
28-ounce can whole peeled tomatoes
kosher salt and black pepper
1
cup
ricotta
1/4
cup
fresh basil leaves, torn

Directions

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. Meanwhile, heat the oil in a large pot over medium heat.
  3. Add the garlic and cook until fragrant, about 15 seconds. Crush the tomatoes with your hands and add them and their juices to the pot; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until thickened, 14 to 16 minutes.
  4. Add the marinara to the pasta and toss to coat. Dollop with the ricotta and sprinkle with the basil. Top with additional black pepper.
Charlyne Mattox
March 2013

Nutritional Information

  • Per Serving
  • Calories 622
  • Fat 24 g
  • Sat Fat 7 g
  • Cholesterol 32 mg
  • Sodium 808 mg
  • Protein 22 g
  • Carbohydrate 78 g
  • Sugar 7 g
  • Fiber 6 g
  • Iron 5 mg
  • Calcium 173 mg
What does this mean? See Nutrition 101.

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