Tomato based pasta with capers, basil & ricotta
Ingredients
- 350 g penne
- olive oil
- 1 onion [finely chopped]
- 1 celery rib [trimmed, finely chopped]
- 2 garlic clove [crushed]
- 1/4 teaspoon dried chilli flakes [optional]
- 400 g chopped tomatoes (canned)
- 60 g sun-dried tomatoes packed in oil [finely chopped]
- 1 tablespoon capers [drained]
- 80 ml water
- 1/2 cup fresh basil
- 125 g ricotta cheese
Instructions
- Cook the pasta in a large saucepan of lightly salted boiling water following packet directions or until al dente. Drain.
- Meanwhile, heat a large non-stick frying pan over medium heat. Use olive oil to grease the pan. Add the onion and celery, and cook, stirring, for 5 minutes or until the vegetables are soft. Add the garlic and chilli flakes, if desired. Cook, stirring, for 1 minute. Stir in the canned tomato, sun-dried tomato, capers and water. Increase heat to high and bring to the boil. Reduce heat to medium. Cook, stirring occasionally, for 10 minutes.
- Add the tomato mixture and half the basil to the pasta. Season with pepper. Stir to combine. Divide the pasta mixture among serving bowls. Top with the ricotta and remaining basil to serve
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