By Marissa Bognanno, The Frugal Diet contributing Chef, Zumba Instructor, & Author of "The Boot" Blog
Our first course was a new creation of Maria's: penne with fresh ricotta, arugula and spicy oil. It was so good, we ate in silence with our eyes closed. Mmmm.
Maria's Penne with Ricotta and Arugula
While your penne are cooking, add some of the pasta cooking liquid to a bowl of fresh ricotta. Mix until it becomes loose but not too liquidy. Drain the pasta when it's al dente and toss it with the ricotta and chopped arugula and serve immediately. Drizzle a bit of olive oil on top (we used infused peperoncino oil, but you can use regular extra-virgin and then just sprinkle some crushed red pepper on top.)