Pasta with Love
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.