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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F Rub the ricotta with 1 tbsp olive oil, oregano, salt and pepper. Place on baking sheet and cook 20 minutes, or until firm and golden. | 2. In a skillet fry the onion and garlic with the butter and remaining olive oil over medium heat for about five minutes, or until softened. Add the tomatoes and simmer for about 15 minutes. Break tomatoes up with a spoon. Add the balsamic vinegar and sugar and stir for a few minutes. | 3. Meanwhile cook the pasta according to directions on package and reserve some of the cooking water. | 4. Toss the pasta with sauce and use some of the cooking water to loosen if necessary. Add more salt and pepper if needed. Add most of the basil and parmesan. Place in a serving bowl, topping with baked ricotta and remaining basil and parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ricotta cheese	1	lb		789.2517	13.7892	51.0746	58.8764
extra virgin olive oil	2	tablespoons		706.0667	0.0	157.08	3.9667
salt				-	-	-	-
black pepper				-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		chopped	706.0667	0.0	157.08	3.9667
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
plum tomato	28	ounces	cansgood	706.0667	0.0	157.08	3.9667
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
pappardelle pasta	1	lb		706.0667	0.0	157.08	3.9667
basil leaf	1	handful		706.0667	0.0	157.08	3.9667
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.