- 3/4 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 8 oz. can tomato sauce
- 12 oz. Roasted Tomato Chutney
- 1/2 cup freshly grated parmesan cheese
- 1 lb. penne pasta
In a small bowl, mix ricotta cheese with the oil, garlic, salt and pepper. Cover and set aside at room temperature, for up to 4 hours.
Fill a large pot with water; cover and bring to a boil, add penne pasta. Cook until al dente.
Combine Roasted Tomato Chutney with the tomato sauce and simmer until heated through. Drain the pasta, add the chutney/tomato sauce mixture; toss to coat the pasta well. Top with ricotta mixture and toss lightly.
Serve immediately in warmed bowls and sprinkle with freshly grated parmesan cheese.
Serves 4
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10 oz. jar
- $7.49
A versatile condiment of fresh, fire-roasted tomatoes, red bell pepper, onions and lots of other savory flavors. Slightly sweet, slightly tart, very delicious. Serve alongside poultry or fish, toss with pasta, or just use a spoon!
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