Ingredients
- 1 pkg Anna Mafaldine (1 lb)
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- 3/4 cup Cento Organic Panko Bread Crumbs
- 1 clove Garlic, finely grated
- 1 cup Ricotta Cheese
- 1 cup Parmesan Cheese, grated
- 1 Shallot, diced
- 4 clove Garlic, thinly sliced
- 1 tsp Cento Crushed Red Pepper
- 1 jar Cento Organic Traditional Passata (24 oz)
- 2 tbsp Unsalted Butter
- 1 cup reserved pasta Water
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Lemon Zest
- Fresh Basil Leaves, torn
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of pasta water before draining. Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add breadcrumbs, stirring often, until golden and crisp, about 3 to 4 minutes. Grate in garlic, add 1 tbsp butter and a pinch of salt, and cook for another 30 seconds until fragrant. Transfer to a bowl and set aside. To make the whipped ricotta, combine ricotta, Parmesan, 1 tbsp olive oil, lemon zest, salt, and pepper in a food processor and blend until smooth and airy. Heat remaining olive oil in a large skillet over medium heat. Add shallot and cook for 2 to 3 minutes until softened. Stir in garlic and red pepper flakes and cook for another minute until fragrant. Pour in passata and season with salt and pepper. Simmer gently for about 5 minutes until slightly thickened. Add remaining butter and a splash of reserved pasta water, stirring until emulsified. Add the cooked pasta directly into the sauce, tossing continuously until lightly coated. Spread the whipped ricotta onto the bottom of a serving platter. Twirl the pasta over top and finish with the toasted breadcrumbs, extra Parmesan, dollop of whipped ricotta, and basil. Serves 4-6.
