Prep Time:10 mins
Understanding food allergies and intolerances
Penne with tomato and ricotta
Cooking Time:30 mins
Serves:1 Adult
This is a quick and easy, tasty recipe.
Ingredients
- 1 teaspoon of olive oil
- ¼ teaspoon of chilli powder
- 1 clove of garlic, peeled and crushed or finely chopped
- 1 small onion, peeled and finely sliced
- 1 small tin of tomatoes (227g / 8oz.)
- 160g / 2oz. of penne pasta
- ½ teaspoon of dried herbs
- 30g / 1oz. of ricotta cheese
- Black pepper, to taste
Method
- Heat the oil in a non-stick pan over a medium heat and add the chilli and garlic.
- As the garlic and chilli begin to sizzle, add the onion and red pepper and gently cook for 10 minutes until soft.
- Next add the tinned tomatoes and simmer for 20 minutes.
- Boil the pasta in a saucepan of water for 15-20 minutes until softened.
- Finish the sauce by stirring in the ricotta, herbs and season with freshly ground black pepper and mix until it is rich and creamy.
- Drain the pasta before coating in the sauce and serve.
What you will need
- Chopping board
- Chopping knife
- Frying pan
- Saucepan
Serving suggestions
Serve with some homemade garlic bread or some a wholemeal roll
"If you want, bulk up this recipe by adding extra vegetables - mushrooms, red peppers and spinach work well"
