Tomato Basil Capellini

Excerpted from the book, Sandra Lee Semi-Homemade Weeknight Wonders, by Sandra Lee
Copyright © 2009 SLSH Enterprises, Inc.
  • 1/4 cup extra virgin olive oil
  • 12 cloves garlic, Christopher Ranch®
  • 1 can (28-ounce) petite diced tomatoes, Hunt’s®
  • 1 teaspoon kosher salt
  • 12 fresh basil leaves, torn into dime-size pieces
  • 1 box (16-ounce) capellini or angel hair pasta, cooked according to package directions, DeCecco®
  • 1 cup part-skim ricotta, Sargento®
  • 2 teaspoons Italian seasoning, McCormick®
  • 1/2 cup Parmesan cheese, Sargento®
  1. In a medium skillet, over medium-high heat, heat 2 tablespoons of the olive oil. Add the garlic and cook and stir until the cloves are golden brown. Add the tomatoes and simmer, uncovered, for 5 minutes. Add the salt and torn basil. Toss the sauce with the pasta.
  2. Place ricotta cheese in a microwave safe container and stir in Italian seasoning. Cover and microwave on high setting (100 percent power) for 60 seconds or until heated through.
  3. Place pasta on 4 individual serving plates and spoon 1/4 cup ricotta cheese in the center. Sprinkle with Parmesan cheese and drizzle remaining 2 tablespoons olive oil over cheese.
  • Yields: 4 servings
  • Total Time: 20 minutes

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