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0.0 – 0 reviews • Tomato
| Level: |
Easy |
| Total: |
10 min |
| Prep: |
5 min |
| Cook: |
5 min |
| Yield: |
4 servings |
Ingredients
- 1 (28-ounce) can peeled plum tomatoes
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, finely chopped
- 5 fresh basil leaves, torn
- 2 to 3 tablespoons fresh ricotta cheese
- Salt
- Freshly grated Parmigiano
Instructions
- 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.
Nutrition Facts
| 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 |
