My mom's 15-second trick to make plain weeknight pasta seem fancy.
They mastered the art of quick supper when my sisters and I were young. It helped that they worked and carpooled together for the early years of my childhood, which made it easy to plot on the way home and, when critical, pop into Southdown for last-minute basil recon.
The trick of it lies in the application of ricotta to the serving vessel . Rather than mixing cheese in with saucy noodles, isolating it as a separate bottom layer fulfilled two purposes. It created textural diversity, which implied a multi-step production that lent the dish fancy restaurant vibes. And, it introduced an activity for the lucky recipient, who'd get to swirl each bite of sauce and spaghetti in the cold ricotta—a motion that I still suspect feels exactly like world domination.
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