Fettuccine Puttanesca with Whipped Ricotta
Fettucine with Puttanesca Sauce made with fresh plum tomatoes. It's filled with kalamata olives, anchovies, capers, and herbs. Topped with Herbed Whipped Ricotta.
Ingredients
For the Fresh Tomato Puttanesca Sauce:
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. unsalted butter
- 1 tbsp. extra virgin olive oil
- 2 tbsp. garlic, minced
- 1 cup onion, minced
- ½ cup chicken stock
- ½ cup kalamata olives, pitted and halved
- 1 tbsp. capers, drained
- 4 anchovies, rinsed and chopped
- ¼ tsp. each dried oregano and crushed red pepper flakes
- 1 bay leaf
- 2 tbsp. fresh basil, sliced
To Assemble the Dish:
- 1 cup ricotta cheese
- 2 tbsp. fresh basil leaves
- 1 tbsp. each fresh thyme and parsley
- ¼ tsp. kosher salt
- 9 ounces fettuccine
- fresh basil for garnishing
- Parmesan cheese, grated
Instructions
- Begin by making the whipped ricotta: In a food processor, process the ricotta, basil, parsley, thyme, and kosher salt until it's all combined and whipped up. Set aside.
- Next, make the sauce: In a three- quart saucepan, half filled with boiling water, simmer the tomatoes for three minutes, or until their peels loosen. Drain and peel the tomatoes and chop them in half inch pieces.
- In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes and the rest of the sauce ingredients, and simmer for 25 minutes, stirring frequently. While the sauce simmers cook the fettucine according to the package directions. Remove the bay leaf from the sauce and toss it with the drained spaghetti. Top with the fresh basil and the whipped ricotta, parmesan, and basil.
Nutrition
Calories: 300kcal
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