Perciatelli with tomato sauce and ricotta from Mediterranean Harvest: Vegetarian Recipes for Everyone from the World's Healthiest Cuisine by Martha Rose Shulman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on August 14, 2013

    p. 214 - This is a quick and easy dish that highlights the fresh summery flavours of basil and tomatoes. The book would have you serve the sauce at room temp but I much prefer it warm so instead of mixing a little tomato sauce into the ricotta, I simply stirred the ricotta into the tomato sauce right before serving to warm it. I also had some extra tomato sauce, which I passed at the table for those who wanted it. This was a hit and though we’d had similar dishes before, the addition of sweet peas really set this dish apart. Substantial enough to serve as a main course or, nice as a side dish for grilled chicken or shrimp. Photos here: http://chowhound.chow.com/topics/911493#8262723

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