Pappardelle with baked ricotta

Name: Pappardelle with baked ricotta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 5 TABLESPOONS Olive oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON Balsamic vinegar; 1 dried, red chilli pepper; 500 g Ricotta cheese; 2 TEASPOONS dried oregano; 400 g Pappardelle noodles; 1 collar Rocket; 2 TABLESPOONS grated parmesan cheese

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
5 TABLESPOONS Olive oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON Balsamic vinegar
1 dried, red chilli pepper
500 g Ricotta cheese
2 TEASPOONS dried oregano
400 g Pappardelle noodles
1 collar Rocket
2 TABLESPOONS grated parmesan cheese

Directions

1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan and sauté both. Add the tomatoes and chop them in the pot with a wooden spoon. Season with salt, pepper, sugar and vinegar. Bring to the boil, simmer on low heat
2
Finely crumble the chilli. Mix ricotta with 3 tablespoons of oil, oregano and chilli in a bowl, season with salt and pepper. Put into an ovenproof dish and smooth down. Gratinate under the preheated grill for 4-7 minutes. Cook pasta in boiling salted water according to package instructions
3
Wash and clean the rocket and pat dry well. Drain the noodles and let them drain. Season sauce again. Mix noodles with sauce and rocket. Arrange on plates. Sprinkle with parmesan and crumbled ricotta. Serve immediately