Luisa's Pasta with Ricotta

Adapted from The Wednesday Chef 

In one of Luisa’s posts, there’s a hidden recipe—it’s like a little secret waiting to be discovered. Not only does she share her recommendation for Pasta Setaro (which I used to buy at BuonItalia when I lived in the City and now have shipped to me), but tucked into the post, almost as an aside, she slips in her favorite way to make pasta with tomato sauce and ricotta.

This, with a small arugula salad and a glass of chilled, minerally white wine, is a perfect—perfect—combination. And if it’s August, and the tomatoes are so ripe they’re about to burst through their skins, it’s ethereal.

Start with 1 cup of tomato purée made like this:

– If using fresh tomatoes, cook chopped ripe tomatoes in olive oil with Maldon salt for about 45 minutes, until thickened.

– If using canned tomatoes, cook them the same way for about 20 minutes.

Then pass the tomatoes through a food mill. (If you’re starting with already milled tomatoes, just simmer to reduce slightly.)

Slice 2 to 4 basil leaves into a chiffonade using kitchen shears. Set aside.

In a sauté pan, cook a sliced clove (or two) of garlic in a little olive oil until fragrant and just turning golden. Add the tomato purée.

– If using fresh tomatoes, cook only until just warmed through—they’ve already had a long simmer.

– If using canned, let the mixture cook for a few minutes more to thicken slightly.

Turn off the heat. Stir in the basil. Add 8 ounces of pasta, cooked al dente (enough for two as a main course, or four as a starter), and toss with the sauce.

Just before serving, stir in a couple of dollops of really good fresh ricotta. Add grated cheese if you like—Pecorino Romano is lovely here, and I’d suggest using it sparingly. It’s the ricotta that shines.

Luisa says it’s bliss—and I have to agree.