Spaghetti with Tomato Ricotta Sauce
4 tablespoons oilive oil 1 medium onion finely chopped 3 cloves garlic minced 3/4 pound firm fresh mushrooms 28 ounces can peeled tomatoes drained -- and coarsely chopped 15 ounces...
Ingredients
- 4tablespoonoilive oil
- 1medium onion finely chopped
- 3clovegarlic minced
- 3/4poundfirm fresh mushrooms
- 28ouncecan peeled tomatoes drained -- and coarsely chopped
- 15ouncecontainer part-skim ricotta
- 1/2cuptightly packed italian parsley -- finely chopped
- 1/2cuptightly packed fresh basil leaves -- finely chopped
Directions
- 1
4 tablespoons oilive oil 1 medium onion finely chopped 3 cloves garlic minced 3/4 pound firm fresh mushrooms 28 ounces can peeled tomatoes d
- 2
In a large saucepan heat the olive oil
- 3
Add the onion and garlic and saute over low heat, covered until soft
- 4
Wipe the mushrooms clean with a damp paper towel and slice thin
- 5
Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute
- 6
Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more
- 7
Stir in the ricotta, parsley, basil and salt and pepper
- 8
Meanwhile, bring 5 quarts of water to rolling in a large covered pot