Macaroni With Ricotta

Preparation:

Preparation: Brown the sliced onion in 1 pan with the oil, then add the peeled and seedless tomatoes, salt and cook for about 1 hour on a low flame. Just before turning off, add the basil. Meanwhile, cook the pasta al dente and, separately, in a tureen, dilute the ricotta with 1 ladle of the pasta cooking water. Add 1 ladle of sauce to the ricotta and sprinkle with Parmesan. Pour the pasta, mix, season with the rest of the sauce.