The temperatures and humidity have risen quickly over the past couple of weeks, and it feels like SW Florida has skipped Spring and moved right into Summer. As the temperatures rise, I prepare easier, lighter meals, as I do not want to spend many hours in my kitchen.
I am cooking for one for the next six weeks, so I find myself falling back on quick and easy recipes that I have made in the past. This is one of those recipes, and as I was making it, I realized that I had never shared it on the blog! It is about time, as it is so tasty and creamy and can be made year-round since cherry tomatoes are always readily available.
This recipe is so simple that you do not need a recipe! Toss some cherry tomatoes with garlic cloves, sliced shallots, olive oil, and seasonings, and roast for fifteen minutes until the tomatoes are blistered. Once the tomatoes are roasted, dump everything into a blender with some creamy ricotta cheese and grated Parmesan, and pulse until creamy and smooth. The sauce is then tossed with cooked pasta and finely chopped fresh basil and served with extra Parmesan. I like adding red pepper flakes and a dash of lemon juice for brightness, and I add some cracked black pepper before serving.
Buon Appetito!
Deborah Mele
Ingredients
- 3 Cups Ripe Cherry Tomatoes
- 6 Garlic Cloves
- 2 Shallots, Peeled & Sliced
- Salt & Pepper
- 1 Teaspoon Dried Oregano
- 1/4 Cup Extra Virgin Olive Oil
- 1/2 Cup Whole Milk Ricotta Cheese
- 1/2 Cup Grated Parmesan Cheese, Divided
- 1 Teaspoon Fresh Lemon Juice
- 1/2 to 1 Teaspoon Red Pepper Flakes (Optional)
- 3 Tablespoons Finely Chopped Fresh Basil Leaves
- 3/4 Pound Short Pasta Such As Rigatoni or Penne
Instructions
- Preheat oven to 400 degrees F.
- In a bowl, toss the tomatoes, garlic, shallots, salt, pepper, oregano, and olive oil until well mixed.
- Spread the tomato mixture over a parchment or foil lined baking tray, then roast for 15 to 20 minutes until the tomatoes are blistered.
- While the tomatoes roast, bring a pot of lightly salted water to a boil.
- Cook the pasta according to package instructions.
- Dump the tomato mixture including juices into a blender along with the ricotta, 1/4 cup Parmesan cheese, red pepper flakes, and lemon juice.
- Pulse the mixture until very smooth.
- Once the pasta is al dente, drain, reserving half a cup of pasta water.
- Return the pasta to the pot along with the chopped basil and sauce and mix well over medium heat stirring continually for a minute or two until everything is piping hot.
- Serve with cracked black pepper and extra grated cheese.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 406Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 27mgSodium: 336mgCarbohydrates: 39gFiber: 4gSugar: 5gProtein: 14g
