Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 sweet onion, peeled and chopped
  • sea salt and black pepper
  • ¼  cup white wine
  • 1 (28-ounce) can chopped tomatoes, with their juices
  • 8 ounces short pasta – ziti, campanelle, etc
  • 2 tablespoons butter
  • 1 cup fresh ricotta, room temperature
  • Juice and zest from one lemon

Instruction

  • Pour the oil into a heavy deep pot and add with onion and a pinch each of salt and pepper.  Cook over medium high heat until the onion starts to soften, about 3-5 minutes.
  • Pour in the wine and the tomatoes, turn the heat down to medium low and simmer for 30 minutes.
  • Cook the pasta according to package directions in heavily salted water.
  • Drain the pasta, add to sauce and toss to coat. Add the butter and lemon juice and toss again. Taste and add salt and pepper as needed.
  • Divide among warmed bowls, top with ricotta and the lemon zest and serve!