Tomato and Ricotta Sauce

This is a healthy and family favourite tomato sauce for pasta.


Serves 4

1 clove garlic, chopped
1 onion, finely chopped
½ carrot, grated
2 tablespoons olive oil
1 can of chopped plum tomatoes (or 5-6 fresh tomatoes, peeled and chopped)
200g ricotta
2 tablespoons chopped fresh basil
Salt, Pepper & Sugar* to taste

In a heavy saucepan, sauté the garlic, onion and carrot in the oil until the onion is lightly coloured. Add the tomatoes and simmer the sauce for 20 minutes.
Add in the Ricotta and heat briefly. Add in some of the cooking liquid form the pasta to thin, if sauce is thick. Just before serving, add in freshly basil.
* Some tomatoes available here are often not so ripe as they would be in their native countries. Therefore a little sugar added to the recipe helps.

Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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