Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Five Minute Tomato Sauce with Ricotta and Parmigiano
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- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 173
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 518 mg
- Level: Easy
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 173
- Total Fat
- 15 g
- Saturated Fat
- 3 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 3 g
- Cholesterol
- 5 mg
- Sodium
- 518 mg
Ingredients
Directions
- Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
- Heat olive oil in a saucepan and add garlic. Gently fry ingredients together.
- Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes. Season the sauce with salt. Add the basil leaves at the end.
- Remove the sauce from the heat, add the ricotta and Parmigiano. Serve immediately.
