- Salt
- 2 cups tomato or spaghetti sauce, homemade or comercially prepared
- 3/4 to 1 pound spaghetti, spaghettini, perciatelli, or bucatini
- 1/4 cup olive oil
- 1 pound (1 cup) ricotta cheese (whole or part-skim)
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper
- Bring a large pot of salted water to a boil for the pasta. Heat the tomato sauce in a small saucepan. (Or do this at the last minute in a microwave for 1 minute.)
- Add the pasta to the boiling water and cook until it is tender but still firm to the bite, 8 to 10 minutes.
- Meanwhile, combine the olive oil, ricotta, and Parmesan in a small mixing bowl and season to taste with salt and pepper.
- When the pasta is done, drain it and return it to the pot, off the heat. Add the spaghetti sauce and toss well.
- Ladle the pasta and sauce into deep bowls, and top each portion with a dollop of the ricotta mixture.