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BUCATINI WITH TOMATO AND RICOTTA CHEESE

NAPOLITANA

Bucatini or perciatelli all Napoletana

Naples - Campania
Preparation - easy
Serves 4

One of several recipes that uses our "basic tomato sauce".

1 1/2 cups basic tomato sauce (check recipe) 1-cup ricotta cheese
salt
freshly ground black pepper
1-lb bucatini
6 quarts water

Place ricotta in a serving bowl and separate with a fork.
Meanwhile, cook the pasta, reserving 1/4 cup of the water. If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is reached.
Place in warm bowl along with the ricotta cheese.
Add the heated tomato sauce; season to taste with salt and freshly ground black pepper, toss it all together and serve hot.
Substitute spaghetti or perciatelli if you cannot find bucatini.

Serve with a tossed green salad with vinaigrette dressing and a fresh loaf of Italian or French bread.

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