Pasta with Ricotta and Tomatoes

Ingredients

Spaghetti 500g

Salt 1 tsp

Tomato 500g

Ricotta cheese 200g

Onion 2

Garlic 2 cloves

Olive oil 20 ml

Red chili pepper 1

Ground black pepper 3 pinches

Salt 0.5 tsp

Chop the onion into medium cubes. Cut 1 clove of garlic into strips, and finely grate or chop 1 clove with a knife.

Place the tomatoes in boiling water, peel, and coarsely chop.

Heat the olive oil in a frying pan and add the onion, julienned garlic, and chili pepper. Sauté until the onion is translucent. If you don't like spicy food, you can remove the peppers immediately after the onions are done.

Add chopped tomatoes. Simmer uncovered for 10 minutes over low heat.

Add ricotta and the second clove of garlic to the pan. Season with salt and pepper and stir. Cook for 3 minutes and remove from heat.

Pour a large amount of water into the pan, immediately add salt, and cook the spaghetti al dente.

Season the spaghetti with tomato and ricotta sauce and serve.

Enjoy!