Recipe courtesy of David Rocco
Total:
10 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 (28-ounce) can peeled plum tomatoes
  • 4 tablespoons extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 5 fresh basil leaves, torn
  • 2 to 3 tablespoons fresh ricotta cheese
  • Salt
  • Freshly grated Parmigiano

Directions

Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.

Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.

Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.

Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.

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