|
|
Instructions |
|
|
|
Cook pasta according to directions (add 2 tsp salt
to water; drain and set aside
|
|
|
|
Set large medium-mesh sieve over large bowl. With
hands crush tomatoes over sieve and place crushed
tomatoes in sieve; let strain. Set aside crushed
tomatoes and juices in bowl for later use. Discard
remaining juices in can.
|
|
|
|
In 12-in. skillet combine 1 Tbsp oil and 1/2 of
garlic. Cook on medium 1 minute or until golden.
Add bread crumbs and cook 3 to 4 minutes or until
golden brown stirring. Transfer to large plate.
|
|
|
|
In same skillet combine red pepper basil springs
remaining Tbsp oil and remaining garlic. Cook on
medium 30 seconds or until fragrant. Add tomatoes
and cook for 3-4 minutes or until the tomatoes
start to break down some. Stir in pasta. To
serve. Add ricotta and sprinkle breadcrumbs;
basil; and oregano as garnish.
|
|
|
|
Originally Submitted
7/23/2011
|
