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    PENNE PASTA, DICED TOMATO, FRESH RICOTTA


    Source of Recipe


    Olive Garden

    List of Ingredients




    4 medium fresh ripe tomatoes
    8 basil leaves, chopped
    ¼ C extra virgin olive oil
    1 C fresh ricotta cheese
    ½ teaspoon marjoram, chopped
    12 oz penne rigate pasta, cooked according to package directions
    1/4 C Romano cheese, grated
    1 large garlic clove, peeled and chopped
    Salt to taste
    Fresh ground black pepper to taste
    Fresh parsley, chopped

    Recipe



    Cut a shallow “x” on the bottom of each tomato. Place tomatoes into boiling water and blanch for 15 seconds. Immediately cool in ice water.
    Remove core, skin and seeds from tomatoes and dice. Place in a bowl and add ¼ cup of olive oil, chopped basil and chopped garlic.
    Blend ricotta cheese with chopped marjoram; season to taste with salt and pepper.
    Toss tomato mixture in a hot skillet. When mixture is hot, stir in ricotta cheese blend.
    Add hot, drained pasta to tomato/cheese mixture. Stir to thoroughly blend. Add salt and pepper to taste. Top with Romano cheese and chopped parsley.
 

 

 

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