pasta with tuna, ricotta, and tomato

It has been a busy day.  I got a bit of sewing done and a bit of carding done after work.  I found out one of the men I work with and his wife are expecting their first babe so I did a bit of shopping for materials for receiving blankets.  I get tired of pastels for babies.  It is the Tall Short Person's birthday and we have been watching Small Mister as well.  I wanted something simple for dinner.

When I was reading Leone's cookbook, I came across a recipe for a pasta sauce that had tuna, ricotta, and tomato in it.  It also looked like it took about 20 minutes.  Which it really does.  I would start the water boiling for pasta as soon as you start sauteing the tomatoes.  It tastes much richer then it really is.

Pasta with tuna, ricotta, and tomato

1/2 cup butter

4 medium size tomatoes, peeled and chopped (I used about 1 1/2 cups of canned tomato)

about 5 ounces of good olive oil packed tuna (the best you can find)

1/2 cup ricotta

a pinch of salt and pepper to taste

1/4 cup parmesan

cooked pasta, suggestion was spaghettini

In a large skillet, over medium heat, melt the butter.  Add the tomatoes.  Saute for 20 minutes, stirring often enough so they do not stick.

The tomatoes are going to cook down and the flavor will intensify.

Take off the heat and add the ricotta and tuna.  I found it took a bit of mixing to incorporate.

Taste and add a pinch of salt and pepper if needed.

Serve over pasta.  Sprinkle with parmesan.  If your dishes are oven proof, broil for 2 minutes.  Mine were not.

Quite tasty.  This can be a pantry type staple.  I do need to learn to make ricotta.  This is one of those recipes that it is only as good as the quality of the ingredients.