Penne Pomodoro

🧂 Ingredients

• ⅓ cup Olive oil
• ½ cup Basil

  about 1oz
• 28 oz Pureed tomatoes
• 28 oz Chef's cut or diced tomatoes
• 5-6 Garlic cloves

  Grated
• 2 Large shallots

  Grated
• 2-4 tsp Granulated sugar
• 1 tsp Freshly-ground nutmeg
• 2 tsp Dried basil
• ½ cup Fresh basil leaves
• Kosher salt
• Freshly-ground black pepper
• Zest of one lemon
• 1½ cups Ricotta
• ¼ cup Fresh basil
• Sea salt
• Freshly ground black pepper

Instructions

• 1 Grind garlic in your mini Cuisinart. If you don't have a Cuisinart, you can dice
  your garlic finely.
• 2 Grind shallots in your mini Cuisinart. Again, If you don't have a Cuisinart,
  dice your shallots finely.
• 3 Heat olive oil in a dutch oven on low-medium heat. Sauté garlic and shallots for
  5 minutes with a pinch of salt and freshly ground black pepper until golden
  brown.
• 4 Add in tomato puree and diced tomatoes. Simmer on low for 20 minutes.
• 5 While sauce is simmering, cook pasta according to package instructions.
• 6 Add sugar, nutmeg, dried basil, salt, and pepper to taste. Simmer 10 minutes.
• 7 Taste and adjust with additional salt, pepper, and sugar. Add in fresh basil and
  stir. Remove from heat.
• 8 You can either add your penne pomodoro sauce to the top of your pasta if plating
  individually or mix it into a larger pot of pasta and serve family style. Enjoy!
• 9 Remove ricotta from the refrigerator and let it come to room temperature. It
  will be easier to mix in your ingredients this way.
• 10 Zest your lemon.
• 11 Chop your basil.
• 12 Fold in lemon zest and fresh basil into your ricotta.
• 13 Add a pinch of salt and a grind or two of fresh pepper.
• 14 Plate your pasta, add a dollop of your ricotta and enjoy. Pro tip: Encourage
  your eaters (or just yourself!) to mix their ricotta into their pasta for a
  creamy pasta treat!

Nutrition Info