The Love Chef


I developed this recipe for my performance at the 1992 Taste of Buffalo Show. The official tasters loved it. It's easy, fast, and a real crowd pleaser.

12 ounces ziti or penne
2 bunches scallions, chopped
1 small red bell pepper, seeded and chopped
1 very large ripe tomato, chopped
1/2 cup Extra Virgin Olive Oil
2 tablespoons drained capers
2 tablespoons chopped fresh basil ( or 1 tablespoon dried basil)
2 cups (approximately) ricotta cheese (low fat or no-fat)
Freshly ground black pepper to taste
Salt to taste (optional)
4 ounces mozzarella cheese, shredded (low fat or no-fat)
Serves 4

Cook pasta as usual.

Meanwhile, in a medium saucepan, sauté the scallions, red pepper, and tomato in the olive oil until soft. Add the capers and basil and continue stirring. Then add the ricotta. Add pepper and salt. (If a smooth sauce is desired, put the ricotta through a fine strainer or sieve before adding to the pan.) Simmer until all the ingredients are blended together.

Divide the pasta among four plates and top with the sauce. Sprinkle with mozzarella and serve immediately.