Ingredients:
1 tbsp or 10g vegetable oil
1 medium or 150g onion, finely chopped
3 cloves or 15g garlic, finely crushed
1 tbsp or 15g tomato paste
1 cup(250ml) water
2 cubes chicken stock
1 cup(250ml) tomato puree
1 tbsp or 10g dried basil flakes
1 tsp or 2g dried oregano
1/2 cup or 100g ricotta cheese
1 cup or 150g frozen peas
300g farfelle pasta
2L (8 cups) water
1/4 cup or 25g parmesan cheese, grated (optional garnish)
Directions:
Heat vegetable oil in a deep saucepan and saute onions until tender. Add garlic and tomato paste and cook for another 2 minutes.
Add water and chicken stock and simmer on medium heat for 5 minutes.
Add tomato puree, basil, and oregano and simmer for 15 - 20 minutes.
Add ricotta cheese and peas and reduce heat to low to cook for another 10 minutes.
Meanwhile cook pasta in boiling water until al-dente, drain and add to pan and coat pasta with sauce.
Transfer to a serving dish and optionally garnish with parmesan cheese.
0 Comments