A Spicy Tomato Pasta with Fresh Ricotta that Drew the Crowds in Naples
Choosing to follow the crowds instead of the guidebooks, food writer Janet Fletcher and her husband found themselves one day in a crowded working-class lunch spot in Naples. “After a glance around, we decided to have what everyone else was having: rigatoni in tomato sauce topped with a dollop of snow-white ricotta,” she writes. (Click here to see the recipe.)
One look at the photo here explains why the lunch crowd was asking for that particular pasta. The recipe appears in Fletcher’s cookbook, Four Seasons Pasta (Chronicle Books, 2004).
One look at the photo here explains why the lunch crowd was asking for that particular pasta. The recipe appears in Fletcher’s cookbook, Four Seasons Pasta (Chronicle Books, 2004).
The tomato sauce is made by grating plum tomatoes on a four-sided, stainless-steel box grater. The sauce is simmered for about 20 minutes along with garlic that’s been sautéed in extra virgin olive oil. Red pepper flakes provide a spicy kick.
The rigatoni is tossed with the sauce. Each serving is finished with a dollop of ricotta and a sprinkling of chopped Italian (flat-leaf) parsley. (Click here to see the recipe.)
You can find other pasta recipes in our March eNewsletter. (Click here to see the eNewsletter.)
Bon appétit,
Your friends at California Olive Ranch
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