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Cherry Tomato & Ricotta Pasta

Name: Cherry Tomato & Ricotta Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 8 oz Short pasta; 2 cups Cherry tomatoes; 0.75 cup Ricotta; 2 tbsp Extra-virgin olive oil; 3 Garlic cloves, smashed; 8 Basil leaves; Fine sea salt & freshly ground black pepper (to taste)

Slow-softened tomatoes meet cool, creamy ricotta.

Prep10 min

Cook30 min

Serves2

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Yarin Danieli

Cherry Tomato & Ricotta Pasta

Slow-softened tomatoes meet cool, creamy ricotta.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 2 servings

Ingredients Method Notes

Ingredients

8 oz Short pasta
2 cups Cherry tomatoes
0.75 cup Ricotta
2 tbsp Extra-virgin olive oil
3 Garlic cloves, smashed
8 Basil leaves
Fine sea salt & freshly ground black pepper to taste

Method

Soften the tomatoes. Warm the oil in a wide pan with the garlic. Add the tomatoes and a pinch of salt. Cook over medium-low heat for 20–25 minutes until soft and jammy.
Cook the pasta. Meanwhile, cook the pasta in salted water until al dente, reserving a mug of cooking water.
Make it creamy. Stir half the ricotta into the tomato sauce off the heat. Add the pasta and enough cooking water to loosen the sauce. Toss well.
Serve. Divide between bowls and top with the remaining ricotta, torn basil, black pepper, and a little olive oil.