Olive Garden Penne Pasta W/ Tomatoes And Ricotta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 medium tomatoes
• 8 basil leaves, chopped
• 1/4 cup extra virgin olive oil
• 1 cup ricotta cheese
• 1/2 teaspoon marjoram, chopped
• 12 ounces penne rigate, cooked according to package directions
• 1/4 cup romano cheese, grated
• 1 large garlic clove, peeled and chopped
• salt
• fresh ground black pepper
• fresh parsley, chopped

Recipe

• 1 cut a shallow “xâ€? on the bottom of each tomato. place tomatoes into boiling water and blanch for 15 seconds. immediately cool in ice water.
• 2 remove core, skin and seeds from tomatoes and dice. place in a bowl and add 1/4 cup of olive oil, chopped basil and chopped garlic.
• 3 blend ricotta cheese with chopped marjoram; season to taste with salt and pepper.
• 4 toss tomato mixture in a hot skillet. when mixture is hot, stir in ricotta cheese blend.
• 5 add hot, drained pasta to tomato/cheese mixture. stir to thoroughly blend. add salt and pepper to taste. top with romano cheese and chopped parsley.