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Capellini Marinara and Ricotta Print Email


8-10 ounces capellini or angel hair pasta
26 ounces (about 2 cups) Tony’s Marinara Sauce
1 cup fresh ricotta
Extra Virgin olive oil, as needed
Chopped parsley
Salt and freshly ground pepper to taste
Parmigiano Reggiano or Pecorino Romano, grated

Bring a large pot of salty water to boil. Add the pasta and cook until al dente. Warm Tony’s Marinara in a saucepan.

In a bowl, mix the ricotta with 1/4 teaspoon kosher salt and enough olive oil to loosen it up. Spoon the warm tomato sauce into 3-4 warmed bowls.

Use tongs to lift the pasta straight from the pot and into the waiting bowls. Twist it into high mounds, then top with the ricotta mixture and drizzle with olive oil. Top with fresh pepper, parsley, and Parmesan or Pecorino Romano as desired.

- serves 3-4
Adapted from A Twist of the Wrist by Nancy Silverton
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