Name: Penne pasta with Napoletana sauce and ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 500 gram penne pasta; 1 tablespoon olive oil; 1 onion, finely chopped; 2 garlic cloves, thinly sliced; 1/2 teaspoon dried chilli flakes; 2 x 400g cans diced tomatoes with basil and garlic; 1/2 cup water (see recipe tip); 150 gram ricotta, crumbled; 1/2 cup pitted assorted olives; 1/2 bunch parsley, chopped

Penne pasta with Napoletana sauce and ricotta

All you need is 20 minutes to whip up this pasta recipe! With a delicious Napoletana sauce starring garlic, olives and chilli, plus a sprinkling of creamy ricotta, this is one vegetarian meal that's bound to be a hit

Serves 6

Prep

10M

Cook

10M

Total

20M

Ingredients

500 gram penne pasta

1 tablespoon olive oil

1 onion, finely chopped

2 garlic cloves, thinly sliced

1/2 teaspoon dried chilli flakes

2 x 400g cans diced tomatoes with basil and garlic

1/2 cup water (see recipe tip)

150 gram ricotta, crumbled

1/2 cup pitted assorted olives

1/2 bunch parsley, chopped

Method

1.In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan and set aside.

2.In a large frying pan, heat oil on medium. Sauté onion, garlic and chilli for 3-4 minutes until onion is tender. Add tomato and water, bringing to the boil. Remove from heat.

3.Toss penne through sauce with ricotta, olives and parsley. Season to taste.