Bucatini With Marinara and Ricotta
Serves 4| Hands-On Time: | Total Time:
- Cook the pasta according to the package directions; drain and return it to the pot.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Crush the tomatoes with your hands and add them and their juices to the saucepan; season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until thickened, 14 to 16 minutes.
- Add the marinara to the pasta and toss to coat. Dollop with the ricotta and sprinkle with the basil. Top with additional black pepper.
- Per Serving
- Calories 622
- Fat 24g
- Sat Fat 7g
- Cholesterol 32mg
- Sodium 808mg
- Protein 22g
- Carbohydrate 78g
- Sugar 7g
- Fiber 6g
- Iron 5mg
- Calcium 173mg
What does this mean? See Nutrition 101 .
Stir the ricotta before adding it to the pasta. This will loosen the cheese and allow it to spread nicely throughout the noodles.