Bucatini or perciatelli all Napoletana
Naples - Campania
Preparation - easy
One of several recipes that uses our "basic tomato sauce".
1 1/2 cups basic tomato sauce (check recipe) 1-cup ricotta cheese
freshly ground black pepper
6 quarts water
Place ricotta in a serving bowl and separate with a fork.
Meanwhile, cook the pasta, reserving 1/4 cup of the water. If you prefer the sauce moister, or it seems too dry, add one tablespoon of the reserved liquid at a time till desired moistness is reached.
Place in warm bowl along with the ricotta cheese.
Add the heated tomato sauce; season to taste with salt and freshly ground black pepper, toss it all together and serve hot.
Substitute spaghetti or perciatelli if you cannot find bucatini.
Serve with a tossed green salad with vinaigrette dressing and a fresh loaf of Italian or French bread.