Bucatini With Marinara and Ricotta

By kimvess

Ingredients

• 3/4 pound  bucatini or another long pasta
• 1/4 cup  olive oil
• 2 cloves garlic, chopped
• 1 28-ounce can whole peeled tomatoes
• kosher salt and black pepper
• 1 cup  ricotta
• 1/4 cup  fresh basil leaves, torn

Preparation

Step 1

Directions

Cook the pasta according to the package directions; drain and return it to the pot.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the garlic and cook until fragrant, about 15 seconds. Crush the tomatoes with your hands and add them and their juices to the saucepan; season with ¾ teaspoon salt and ¼ teaspoon pepper.

Cook, stirring occasionally, until thickened, 14 to 16 minutes.

Add the marinara to the pasta and toss to coat. Dollop with the ricotta and sprinkle with the basil. Top with additional black pepper.