Linguine Marinara Con Ricotta

Time is not my friend most months as over and above work commitments I also have blogging commitments. This all has to fit in with going to gym, running a household, being a good wife and having a social life. Over and above that, house building is a priority most weekends. I try to schedule my blogging and my cooking to suit my life style. That means that I cook for my blog on one day of the weekend. I will spend the entire day in my kitchen and then write up one blog post each morning. However, in the month we go overseas (which is this month) I try and write two blog posts a morning in order to have posts scheduled for when we are away. I have an hour before work each morning to sit down and do this. This month my Secret Recipe Club assignment arrived in my inbox 14 days before it had to be posted. Our posting time is 7am South African time, which happens also to be the time I arrive at my office. So basically, this post had to be done and dusted within 13 days. Now I know that it might sound like a lot of time but actually it is not! I am a little miffed as I wanted to give Jamie from Cooking With Moxie a bit more of my attention. Jamie lives in Boston and my heart already goes out to her knowing that tragedy was so close to her doorstep not too long ago. I love her saying “Tutti Mangia”! Everyone who reads my blog will know that I am a secret Italian – it is my favourite country to visit, and the one European language other than English that I love speaking. This month all I had time to do was click the random recipe button and aimed to choose the first recipe that came up that was an original recipe. It also could not be a sweet recipe as I have too many desserts to test already this month. I clicked and clicked, in between reading emails, responding to queries and doing paperwork. However, all of the recipes that came up were not original and so I turned to my second option and chose a pasta recipe. I picked the first pasta recipe on the list when using the term pasta in the search box and chose the Fettuccine Marinara with Two Ricotta’s. I have not cooked much with ricotta so it was a good excuse to use a relatively unused ingredient in my kitchen. I then had to make the recipe on the first Sunday night after my assignment was received, and hope to high hell that it worked. Of course as my luck would have it, Sunday arrived and I did not have time to make the pasta dish as I was hosting a Spanish themed meal for friends and I had to make my pain au chocolat for the I Made It challenge. So I fluttered my eyelids, broke the diet, and had Dave make the linguine marinara con ricotta for me last Monday night. I was in Cape Town at a function and he did all the preparation. I am so lucky to have that extra pair of hands in the kitchen! We loved the tomato flavour of the pasta sauce and as we only used half I added some bacon to it the next night and served it as a side dish with some pork chops. 

How do you manage your blogging time?

Linguine Marinara Con Ricotta
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Linguine Marinara Con Ricotta

Recipe Category: Italian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 400 g linguine
  • 15 mls olive oil
  • 1 small onion finely chopped
  • 1 large garlic clove finely chopped
  • 400 g tin chopped tomatoes
  • 70 g tin tomato paste
  • 5 mls dried basil
  • salt and freshly ground black pepper to season
  • 280 g ricotta at room temperature

Method

  • In a large frying pan, heat the olive oil over a medium heat
  • Add the onions and garlic and sauté until translucent
  • Add the tomatoes, tomato paste and dried basil
  • Season to taste and leave to cook, stirring occasionally, while you prepare the pasta
  • You might need to add some of the pasta water to loosen the sauce during the cooking process
  • Bring a large pot of water to the boil and cook your pasta according to the packet directions
  • Just before the pasta is ready, mix the ricotta into the tomato sauce
  • Adjust the seasoning before draining the pasta
  • Add the pasta to the sauce and mix in well

Notes

my recipes are usually only for 2 people but this one serves 4

Click on the links for conversions and notes.

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