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Dinner Tonight: Capellini with Fresh Ricotta
- 8 ounces capellini or angel hair pasta
- 26 ounces (about 2 cups) tomato sauce (jarred or made
- 1/4 cup good quality olive oil, plus more for thinning the ricotta and drizzling
- 1 cup fresh ricotta (preferably
- Chopped parsley and grated Parmesan for garnishing
- Salt and freshly ground pepper to taste
Directions:View on Serious Eats
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