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Capellini with Fresh Ricotta

kept byanmasa
recipe bySerious Eats

8 ounces capellini or angel hair pasta
26 ounces (about 2 cups) tomato sauce (jarred or made Basic Tomato Sauce)
1/4 cup good quality olive oil, plus more for thinning the ricotta and drizzling
1 cup fresh ricotta (preferably homemade)
Chopped parsley and grated Parmesan for garnishing
Salt and freshly ground pepper to taste



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