- 1/4 c. olive oil
- 1 large onion, thinly sliced
- 1/2 tsp. salt
- 1 28 oz. can diced tomatoes, drained
- 1 lb. linguine or fettuccine, cooked
- 1 c. Hot ‘N’ Smoky Ricotta (link in step 2)
- 1/4 c. Grated Parmesan
- Basil leaves, for garnish
- In large skillet, heat olive oil on medium-high. Add onion and salt; cook 10 minutes, stirring. Add diced tomatoes. Cook 2 minutes.
- Toss with linguine or fettuccine. Top with Hot ‘N’ Smoky Ricotta and Parmesan. Garnish with basil leaves.