Fresh Tomato Pasta with Ricotta

photo 5 (2) photo 5 (3) photo 3 (2) photo 5 (4)photo 2 (2)What could be bad here? Fresh delicious ingredients and pasta with fresh  I always make my fresh tomato sauce with little cherry tomatoes in the summer ( summer pasta favorite in this house). This time out I added in Ricotta Cheese, all you cheese lovers out there will love this. If you don’t love cheese just make without but don’t leave out the fresh basil because the flavor is what it’s all about. This is super easy and you’ll look like a star. By the way this was the night of the super moon and check out that awesome sunset over the mountains. Rocky Mountain High.

Ingredients:

2 cloves garlic, chopped

app. 1 and 1/2 packages of small cherry tomatoes or 1 lb. or so

1 small package of fresh basil will work but a little more is good too.

3 Tbsp. Olive Oil divided into 2 Tbsp. and 1 Tbsp.

2 Tbsp. Water

Fresh Ground Black Pepper app. 1/4 tsp. and then more to taste

1 tsp. kosher salt and then to taste

1 box any kind of spaghetti you like, I used bucatini it’s a personal favorite

1 cup whole milk or part-skim ricotta cheese, I used a little more but it’s fine to only use 1 cup.

Directions:

Prepare pasta according to directions on the box for al dente. You’ll want pasta with a little bite to it, never mushy and over cooked.

Chop 2 cloves of garlic. Clean Basil leaves and take out 3/4 of Basil and wash it , dry it and tear it into small pieces. Wash the tomatoes.

Place a large skillet or any large pot on the stove on a medium heat. Put 2 Tbsp. of Olive Oil in pot and heat for a few minutes till oil starts to shimmer. Add the chopped garlic to pot, the add the basil. Cook down stirring with a wooden spoon for about a minute, don’t burn garlic. Stir in the tomatoes leaving them whole, and add 2 Tbsp. of water ( tap water is good here). Add tsp. of kosher salt and about 1/4 tsp. of freshly ground black pepper. Cover and cook for about 10 minutes. Uncover and continue cooking while cooking pasta. You will want tomatoes to break down and release their juices for the sauce.

Once the pasta is cooked al dente, drain it in a colander, no need to rinse cooked pasta. Then add it to the pot with the tomatoes. I added ricotta cheese right before we were going to eat and mixed well with the rest of the basil leaves and taste for more salt and pepper.

Delicious! and Easy!

 

 

 

One response to “Fresh Tomato Pasta with Ricotta

  1. This looks amazing- will try it this weekend!!

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