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If I had to choose a food to eat every day for the rest of my life, here it is. I love fresh ricotta and my quick tomato sauce is bright and fresh. I love Pecorino Romano cheese as its salty and pungent and fresh basil brings out the simmered flavor of the basil in the sauce. Easy for post ops to eat as a first meal or a tenth anniversary meal. Try it, it’s a secret weapon.
Perfect, No Fuss, Bariatric Happiness. Ricotta & Sauce with Romano cheese
My 15 minute Italian Red Sauce
- 2 tablespoons olive oil
- 5 garlic cloves, sliced
- 1 small bouquet of fresh basil - about 6 stems with leaves
- pinch of whole fennel seeds
- pinch crushed red pepper
- One 28 ounce can Italian Plum tomatoes, go for a San Marzano brand like Cento
- sea salt
- black pepper
- 1 teaspoon Truvia, my grandma added a little sweetness to sauce but this is optional.
- Heat the olive oil in a medium saucepan and saute the garlic until softened and just beginning to color a bit. Add the basil, fennel and red pepper and cook for one minute while stirring to infuse the flavor into the olive oil. Add the tomatoes, 1 teaspoon salt, a few grinds of black pepper and the Truvia.
- Lower heat to medium and bubble for fifteen minutes.
- Serve spooned over a scoop of ricotta in a small dish, with chopped fresh basil and pecorino romano or parmesan cheese. Yummmmm.