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Pasta With Tomato, Basil And Ricotta

Eggplant Parmigiana
Source: Flickr


1 1/2 cups tomatoes, chopped
1/4 cup fresh basil, chopped
1 tablespoon red onion, minced
1 clove garlic, chopped
1/2 cup part-skim ricotta cheese
1 tablespoon olive oil
salt and freshly ground black pepper
1/2 pound pasta, rotelle, Ziti Or Penne, cooked al dente


Combine the tomatoes, basil, onion, garlic. Stir in the ricotta, olive oil, salt and pepper to taste. Toss hot pasta with the sauce and serve at once.