Spaghetti, Tomato Sauce, Ricotta
A bowl of simple tomato pasta is one of life’s ultimate comfort foods. It’s a great antidote to the winter cold. And it’s nice to come home from the mill and enjoy a dish that doesn’t require much effort. This spaghetti with tomato sauce and ricotta meets those criteria. (Click here to see featured recipe.) It comes from the wonderful cookbook Canal House Cooks Every Day (Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer. You could use our Everyday Fresh oil to prepare the sauce.
And, because canned tomatoes are used, you can make this dish any time of year – including winter. In addition to the tomatoes, the recipe combines a halved onion, two garlic cloves, “really good” extra virgin olive oil, spaghetti, fresh ricotta, and a sprinkling of chopped fresh parsley. The onion and garlic are used to flavor the sauce while it’s cooking; they’re later discarded. (Click here to see featured recipe.)
Before tucking into my pasta, I’d give it a good drizzle of Miller’s Blend for a dose of fruity flavor and some pepper.