RICOTTA BRUSCHETTA WITH SWEET AND SPICY TOMATOES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- For the tomatoes: Preheat the oven to 400 degrees F.
- Spread the cherry tomatoes, garlic, basil, olive oil and salt on a small rimmed baking sheet and toss well to coat. Roast until the tomatoes have popped and are beginning to brown, 30 to 40 minutes. Allow to cool slightly.
- For the spicy honey: Meanwhile, combine the honey, Calabrian chile, salt and 2 tablespoons water in a small saucepan. Bring to a simmer over medium heat, then let simmer for 5 minutes. Remove from the heat to cool completely.
- For the bruschetta: Heat a grill pan over medium-high heat.
- Whisk together the ricotta, salt and 2 tablespoons olive oil in a bowl. Drizzle the remaining 2 tablespoons olive oil on the bread and grill until golden brown and toasted, about 4 minutes per side. Divide the ricotta among the bread slices. Top with the tomatoes and drizzle with spicy honey. Scatter the basil over the top.
WHIPPED RICOTTA PASTA WITH ROASTED TOMATOES
Whipped Ricotta Pasta is made with light and fluffy whipped ricotta along with roasted tomatoes, garlic, and spinach for a balanced pasta dinner idea!
Provided by Emily Richter
Categories Main Course
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 375ºF and cut the tomatoes in half and place them skin side down on a baking sheet.
- Drizzle the tomatoes with 1 tablespoon of olive oil and sprinkle season them with ¼ teaspoon of salt and ⅛ teaspoon of pepper.
- Prepare the garlic by cutting the tip of the garlic off, exposing the garlic cloves but leaving the root intact.
- Place each garlic clove in a piece of tin foil and drizzle with the remaining olive oil. Wrap the garlic tightly in the tin foil and place the garlic on the pan.
- Roast at 375ºF for 30 minutes.
- Remove the baking sheet from the oven and flip the tomatoes over so the tomatoes are skin side up. Place them back into the oven for an additional 10 minutes.
- Meanwhile, bring a large pot of salted water (salted to taste like the sea) to a boil and add the penne pasta. Cook until the pasta is al dente.
- Before straining the pasta, remove 1 cup of pasta water from the pot for later use. Strain pasta and set aside.
- Remove the baking sheet from the oven and let the tomatoes and garlic sit for 10 minutes.
- Carefully remove the tomato skins from the tomatoes and place them in a large skillet with sides. Squeeze the roasted garlic cloves from the garlic paper into the skillet.
- Break the tomatoes up with a spatula so that they turn into a sauce (this should happen easily) and use a spatula to smash the garlic cloves into a paste. Combine the two ingredients together.
- Add the tomato paste and ½ - ¾ cup of the pasta water to the skillet, whisk the ingredients together and bring it to boil over high heat.
- Turn the heat to low and let the mixture simmer for 10 minutes.
- Fold the spinach into the tomato mixture, cover the skillet, and let the spinach wilt in the tomato sauce (about 10 minutes)
- Meanwhile, place the ricotta cheese into a bowl and use a hand mixer to whip the ricotta. Whip the ricotta on high speed for about 2 minutes or until light and fluffy.
- When the spinach is wilted, remove the skillet from the heat and add 1/4 cup of whipped ricotta to the skillet. Whisk until combined. Repeat until you've added 1 cup of whipped ricotta to the sauce..
- Once combined, place the skillet back onto heat and heat on low until the sauce is warm.
- Fold the cooked pasta into the sauce.
- Serve the pasta with the remaining whipped ricotta and fresh herbs along with some grated parmesan cheese.
- Enjoy.
Nutrition Facts : Calories 398 kcal, Sugar 4 g, Fat 14 g, Carbohydrate 50 g, Fiber 3 g, Protein 18 g, ServingSize 1 serving
CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO
Great for nights when you're craving cozy Italian and fresh summer flavors!
Provided by Tieghan Gerard
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting. 3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
Nutrition Facts : Calories 532 kcal, ServingSize 1 serving
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
DELICIOUS AND SIMPLE RICOTTA AND TOMATO PASTA SAUCE
I just love this recipe! Mum used to make this for us when we were kids. It's apparently a traditional Roman dish, great for vegetarians and very easy and quick to whip up, an awesome dish with a real 'rustic' feel to it! The kids will love it! It is to be served on top of steaming, hot pasta...wholemeal pasta works quite well with this recipe too! Enjoy!
Provided by LovelyRitaMeterMaid
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes.
- While pasta is on the go, finely dice your onion and crush your garlic.
- In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent.
- Add the ricotta to the pan, and stir through the onions and garlic well.
- At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste.
- Mix well and let simmer gently for 10 minutes.
- Drain pasta.
- Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce.
- Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Nutrition Facts : Calories 762.9, Fat 22.2, SaturatedFat 11.5, Cholesterol 64.9, Sodium 979.2, Carbohydrate 107.8, Fiber 6, Sugar 8, Protein 32.5
CHEESY BAKED PASTA WITH SAUSAGE AND RICOTTA
Like a cross between baked ziti and sausage lasagna, this mozzarella-topped pasta is rich with ricotta and crushed tomatoes - and cooks entirely in one pan, including the pasta. The Italian sausage adds meaty depth to the sauce, but vegetarians can leave it out or use their favorite plant-based sausage instead.
Provided by Melissa Clark
Categories easy, weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
- Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
- Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
- Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.
BASIC SPICY TOMATO SAUCE
This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like.
Provided by SUNNILOVE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the oil until translucent. Add the garlic and cook and stir another 2 to 3 minutes. Stir in the tomatoes, red pepper flakes, and Italian seasoning. Season with salt. Cook until completely heated, another 2 to 3 minutes.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 13.6 g, Fat 5.1 g, Fiber 3.5 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 174.3 mg, Sugar 1.3 g
SPICY RED PESTO PASTA
Today, pesto describes many sauces that don't necessarily adhere to the traditional formula of cheese, basil, nuts and olive oil. This red version, which is inspired by pesto alla Siciliana, the scarlet cousin of green pesto Genovese, leans on sun-dried tomatoes, nuts and tangy roasted red peppers and uses basil as a garnish only. Though pesto is traditionally pounded by hand, a food processor simplifies the effort. This pasta sauce is versatile: Crown it with lemon zest for brightness, or stir in heavy cream for extra richness. Should you find yourself with extra pesto, drizzle it over steak, slather it on sandwiches or serve it alongside a cheese board or crudités.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Prepare the pesto: In a large skillet, heat 1 tablespoon of the oil over medium-high. Add the sun-dried tomatoes, walnuts, tomato paste, garlic and red-pepper flakes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until mixture is toasted and fragrant, about 5 minutes. Transfer the mixture to a bowl to let cool for a few minutes.
- Add the roasted red peppers and Parmesan to a food processor. Top with the cooled tomato mixture and the remaining 2/3 cup olive oil, and pulse the mixture until you form a paste. (It makes 2 cups.)
- Season the boiling water generously with salt, then add the pasta and cook until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
- Return the pasta to the pot, along with about 1 1/2 cups of the red pesto and 1 cup of the pasta water, and stir vigorously until the sauce is glossy and the pasta is evenly coated. Stir in additional pesto or pasta water to taste. Season to taste with salt and pepper.
- Divide among bowls, sprinkle with Parmesan and top with torn basil. Shave some fresh lemon zest on top, if using. Serve immediately.
More about "spicy roasted tomato and ricotta pasta sauce food"
PASTA WITH FRESH TOMATOES & SPINACH OVER SPICY RICOTTA
From blueapron.com
ROASTED TOMATO PESTO PASTA WITH RICOTTA - SIMPLY DELICIOUS
From simply-delicious-food.com
PASTA & ROASTED RED PEPPER-TOMATO SAUCE - BLUE APRON
From blueapron.com
PASTA WITH RICOTTA AND TOMATO SAUCE - END OF THE FORK
From endofthefork.com
WHOLE ROASTED RICOTTA PASTA | JAMIE OLIVER RECIPES
From jamieoliver.com
PASTA WITH ROASTED VEGETABLE TOMATO SAUCE AND …
From more.ctv.ca
- Start by whipping up a batch of homemade ricotta by lining a fine mesh sieve with three or four layers of cheesecloth and set it over a large bowl. In a large saucepan, slowly bring the milk, cream, and salt to 200 degrees Fahrenheit over medium heat, stirring occasionally to avoid burning or boil over.
- When the mixture reaches 200 degrees Fahrenheit, remove it from the heat, add the lemon juice, and stir to combine. Allow this to sit undisturbed for 10 minutes. The curds and whey should be well separated at this point. If not, just let the mixture sit for another five minutes or so.
- Gently pour the curds and whey through your prepared cheesecloth lined sieve and allow the ricotta to drain for 20–45 minutes or until your cheese is at the desired consistency.
- While your ricotta is draining, preheat your oven to 425 degrees Fahrenheit. Toss your zucchini, bell pepper, asparagus, and cherry tomatoes with the olive oil and balsamic vinegar onto a large rimmed baking sheet and season with salt and pepper. Roast until tender and caramelized, around 25–30 minutes, stirring halfway through cooking. Remove the vegetables from the oven and immediately stir in the minced garlic and allow it to sit on the hot pan with the vegetables for a few minutes.
SPICY ROASTED TOMATO RICOTTA PASTA SAUCE – A DELICIOUSLY EASY …
From thedelishrecipe.com
4.8/5 (385)Total Time 1 hr 40 minsCategory Pasta SauceCalories 230 per serving
SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE - EUREALTY
From eurealty.info
SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE - ALACARTIST
From alacartist.com
FOOD MENU | SIERRA NEVADA BREWING CO.
From sierranevada.com
PANINI'S ITALIAN CUCINA (8544 JASPER AVENUE, EDMONTON, AB, CANADA ...
From skipthedishes.com
23 RICOTTA PASTA RECIPES (+ EASY CHEESE DISHES)
From insanelygoodrecipes.com
15 SPICY PASTA RECIPES
From allrecipes.com
GRAPE VINE MENU | LAS VEGAS RESTAURANT
From grapevinevegas.com
SPICY ROASTED PEPPER RIGATONI WITH RICOTTA - SERVING DUMPLINGS
From servingdumplings.com
20 BEST ITALIAN RESTAURANTS IN CHARLOTTE, NC (FOR 2023)
From familydestinationsguide.com
CHERRY TOMATO PASTA WITH CONFIT CHILLI SPAGHETTI | CULINARY CARTEL
From culinarycartel.com
65 AMAZING VEGGIE RECIPES EVERYONE WILL ENJOY - MSN
From msn.com
SPICY TOMATO & OLIVE PASTA WITH LEMON RICOTTA & ROASTED BROCCOLI
From blueapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search