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Olive Garden Penne Pasta W/ Tomatoes and Ricotta
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 45 min
- Servings
- 4.00 serving(s)
Categories
- Pasta
Cuisine
- Italian
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Omnivore
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Olive Garden Penne Pasta W/ Tomatoes and Ricotta brings together 4 medium tomatoes, 8 basil leaves, chopped, 1/4 cup extra virgin olive oil in a practical dish for home cooking. It takes about 45 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 4 medium tomatoes
- 8 basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 1 cup ricotta cheese
- 1/2 teaspoon marjoram, chopped
- 12 ounces penne rigate, cooked according to package directions
- 1/4 cup romano cheese, grated
- 1 large garlic clove, peeled and chopped
- salt
- fresh ground black pepper
- fresh parsley, chopped
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Instructions
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 1/4 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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