Pasta with tomato sauce and baked ricotta
Description
The dish is prepared without unnecessary complications. Baking ricotta in the oven removes excess moisture from the cheese and makes it more aromatic. The dish looks impressive, yet it's very quick and easy to prepare. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Line a strainer with several layers of cheesecloth. Place the ricotta in the strainer and refrigerate for several hours or overnight. Preheat the oven to 230 degrees and line a baking sheet with parchment paper or a silicone mat. Spread the ricotta onto the baking sheet in a layer about 2.5 cm thick. Sprinkle with ¼ teaspoon dried oregano and a pinch of salt and pepper. Drizzle with 1 teaspoon of olive oil. Bake for 15 minutes, until the cheese dries slightly and turns golden at the edges.
- 2
Step 2
2. Heat the remaining tablespoon of oil in a skillet over medium heat. Add the finely chopped shallot and cook for 6–8 minutes, stirring occasionally, until the edges begin to turn brown. Add the minced garlic and ¼ teaspoon of oregano. Cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and ½ teaspoon of salt, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes. Use a spoon to crush the tomatoes. If a smooth sauce is desired, blend until puréed using a blender or immersion blender. Stir in the balsamic vinegar and mix well.
- 3
Step 3
3. Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon of salt and pasta to the boiling water, cook until done, according to the package instructions. Drain the water and set aside 1 cup of the pasta cooking liquid.
- 4
Step 4
4. Mix the pasta and tomato sauce, thinning with some pasta cooking liquid if needed. Stir in the chopped basil and roasted ricotta. Sprinkle the dish with grated Parmesan cheese and serve.