Spaghetti With Red Wine And Ricotta - cooking recipe

Ingredients

13.5 oz spaghetti
1 tbsp olive oil
4 cloves garlic, minced
1/2 cup red wine
1 (28 oz) can crushed tomatoes
9 oz cherry tomatoes
1/4 cup fresh basil leaves, a few leaves reserved for garnish
9 oz ricotta cheese

Preparation

Cook pasta in boiling salted water for 8-10 mins, until al dente. Drain and return to saucepan.
Meanwhile, heat olive oil in a large frying pan over medium heat. Saute garlic for 1-2 mins, until fragrant. Add wine and bring to a boil. Reduce heat and simmer for 4-5 mins, stirring occasionally, until reduced by 1/2. Add crushed tomatoes and cherry tomatoes. Bring to a boil then reduce heat and simmer for 8-10 mins, until thickened and cherry tomatoes are tender. Season to taste.
Toss pasta with sauce and basil. Serve topped with ricotta and reserved basil.