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Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 cloves garlic, finely chopped
• 1 can San Marzano tomatoes (32 ounces)
• 1 small onion, peeled and halved
• A few leaves of basil, torn
• 1 fresh bay leaf
• Salt and pepper
• 2 tablespoons butter
• 1 1/2 cups fresh sheep's milk or cow’s milk ricotta cheese
• 3 tablespoons fresh thyme, finely chopped
• 1/4 cup flat leaf parsley, finely chopped
• 1/4 cup mint, finely chopped
• 2 teaspoons lemon zest
• 1 ball fresh mozzarella cheese, shredded or cut into fine dice, divided
• 1 1/2 cups freshly grated Parmigiano Reggiano cheese, divided
• 1 pound rigatoni, regular or whole wheat
• 1/2 cup shelled spring peas, par-boiled 3-4 minutes (optional)

Description

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