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Castellane (Long Shells) With Ricotta




Source of Recipe


Internet


List of Ingredients




1/4 cup olive oil
1 jar pure plum tomatoes (pureed)
1/2 lb. fresh ricotta cheese
1 small onion (minced)
fresh basil (finely chopped)
fresh flat parsley (finelychopped)
salt
pecorino Romano cheese (optional)
1 lb. dry castellane (long shells) pasta

Recipe



In a small saucepan, add your olive oil, minced onion, cook until translucent. Now add your tomatoes with fresh basil and parsley and salt and cook for 20-25 minutes.

Prepare ricotta in a separate bowl mixing it with a dash of salt and set aside.

Bring water to boil and cook castellane pasta for approximately 12 minutes. Drain and pour in large serving dish. Mix well with ricotta thoroughly. Now add your tomato marinara sauce and serve. (Top with pecorino Romano cheese - optional.)