Add a kick to tomato pasta with fresh chilli and ricotta cheese.
Ingredients
- 1 small red chilli, finely chopped
- 1/2 tablespoon fresh thyme leaves
- 150g fresh ricotta cheese, crumbled
- Cooked angel hair pasta, to serve
- Olive oil, to serve
Basic tomato sauce
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 x 400g cans diced tomatoes
- 1 small chilli, chopped
- 1/2 tablespoon fresh thyme leaves
Method
- Step 1Make basic tomato sauce: Heat oil in a saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion has softened.
- Step 2Add tomato paste. Cook, stirring, for 1 minute. Add tomato. Bring to the boil. Reduce heat to low. Simmer for 10 to 15 minutes or until sauce has thickened slightly. Add thyme and chilli. Stir to combine.
- Step 3Add half the ricotta to sauce just before serving. Stir to combine. Serve with pasta. Top with remaining chilli, thyme and ricotta. Drizzle with oil.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1001 kj
Energy
18g
Fat Total
4g
Saturated Fat
5g
Fibre
7g
Protein
16mg
Cholesterol
70.79mg
Sodium
11g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
0