Spaghetti With Red Wine And Ricotta

1. 1

   Cook pasta in boiling salted water for 8-10 mins, until al dente. Drain and return to saucepan.

2. 2

   Meanwhile, heat olive oil in a large frying pan over medium heat. Saute garlic for 1-2 mins, until fragrant. Add wine and bring to a boil. Reduce heat and simmer for 4-5 mins, stirring occasionally, until reduced by 1/2. Add crushed tomatoes and cherry tomatoes. Bring to a boil then reduce heat and simmer for 8-10 mins, until thickened and cherry tomatoes are tender. Season to taste.

3. 3

   Toss pasta with sauce and basil. Serve topped with ricotta and reserved basil.

* Per serving · 4 servings · Values may vary.

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