Sweet Cherry Tomato Pasta
Active Time: 10 minutes | Total Time: 25 minutes | Serves Serves 4 | Watch Video
- 1 pound spaghetti
- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic, chopped
- 1 handful (1 cup) fresh basil leaves, torn, plus extra for sprinkling
- 2 pints cherry tomatoes
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup fresh ricotta
Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil; add 2 teaspoons of the salt. Cook the pasta according to the package directions (until al dente). Place a colander in the sink. Chop the garlic.
Meanwhile, heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the garlic and basil and cook, stirring, for 15 seconds. Stir in the tomatoes, salt and pepper (12 turns on pepper mill) and cook, covered, for 8 minutes. Remove the lid and continue to cook, stirring, until the tomatoes split. Your pasta should be about done. Drain it. Toss the pasta with the tomatoes and stir in the ricotta and the remaining tablespoon of oil. Serve sprinkled with the extra basil.
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