Spaghetti With Tomato Sauce & Ricotta

["Recipe courtesy of\u00a0<\/em>Canal House Cooks Every Day<\/a>\u00a0(Andrews McMeel Publishing, 2012), by Melissa Hamilton and Christopher Hirsheimer.\u00a0Reprinted with permission from the authors.<\/em>","Recipe courtesy of\u00a0<\/em>

Ingredients

One 28-ounce can chopped tomatoes
1 medium onion, halved
2 cloves garlic
4–6 tablespoons California Olive Ranch extra virgin olive oil
Salt and pepper
1 pound spaghetti
1 cup fresh ricotta
Chopped fresh parsley

Instructions

Put the tomatoes into a heavy medium pot, rinse out the container with 2 cups water, and add it to the pot. Add the onions, garlic, California Olive Ranch extra virgin olive oil, and salt and pepper to taste. Gently simmer over medium-low heat for about 1 hour. Adjust the seasonings. Add a little more California Olive Ranch extra virgin olive oil to round out the flavor, if you like. Discard the onions and garlic.
Cook the pasta in a large pot of salted boiling water until just cooked, 10–12 minutes. Drain, reserving 1 cup of the cooking water. Toss the pasta with the tomato sauce until thoroughly coated. Add the reserved cooking water to loosen the sauce if it is too thick. Divide between 4 plates and top with a big soupspoonful of ricotta and some chopped parsley.