Catherine shows us a simple recipe which is the pefect addition to the most famous of all Italian pastas: spaghetti.
Spaghetti with Tomato and Ricotta Sauce
Sugo di Pomodoro e Ricotta
1 clove garlic, chopped
1 onion, finely chopped
½ carrot, grated
2 tbsp olive oil
2 cans of chopped plum tomatoes
2 tablespoons chopped fresh basil
Salt, pepper & sugar to taste
300g dried spaghetti
In a heavy saucepan, sauté the, onion and carrot in the oil until the onion is
lightly coloured. Add the garlic and cook briefly. Add the tomatoes and simmer
the sauce for 15 minutes.
Add in the Ricotta and heat briefly. Just before serving, add in freshly torn basil.
For the spaghetti, cook as per the packet instructions. Add the spaghetti to the
sauce, adding a little of the cooking water, if the pasta is sticking and serve