500g of tomato-cream pasta
1/4 cup (ch) of butter
1/3 cup (ch) of olive oil
1 large onion, finely chopped
1/3 cup (ch) of fresh basil or pre-crushed parsley in a cup
400g of tomato-cream
2 tablespoons of salt
1 tablespoon of grated lemon zest
1 cup of creamy ricotta cheese (200g)
500g of tomato-cream pasta
1/4 cup (ch) of butter
1/3 cup (ch) of olive oil
1 large onion, finely chopped
1/3 cup (ch) of fresh basil or pre-crushed parsley in a cup
400g of tomato-cream
2 tablespoons of salt
1 tablespoon of grated lemon zest
1 cup of creamy ricotta cheese (200g)
1 Bring 5 liters of water to a boil with 1 tablespoon of salt
Add the pasta and cook for 8 minutes or until al dente
Remove from heat and reserve
2 Heat butter, olive oil, and onion in a pan over medium heat, stirring occasionally, until the onion begins to caramelize
Add basil or parsley and sauté for 2 minutes
Add tomato-cream and cook for another minute
3 Season with salt, add lemon zest and ricotta cheese
Mix well
Drain pasta and combine with sauce
Mix well, garnish with fresh basil or parsley, and serve immediately.
