use summer tomatoes to make this fresh tomato ricotta pasta.
Ingredients
- 2 tbl olive oil
- 1 pack cherry or grape tomatoes halved or 4-6 fresh tomatoes diced
- 4 large garlic cloves sliced
- 1 lb pasta
- 1/2 tsp salt
- small container whole milk ricotta
Instructions
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bring a large pot of water to a rolling boil.
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season liberally with salt.
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while the water comes to a boil, heat a large saute pan to a medium heat.
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add olive oil, once oil is hot, add tomatoes.
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saute until tomatoes start to soften, after 5-7 minutes.
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Cook the pasta
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once tomatoes start to soften, add garlic and toss and saute 5 minutes.
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Smash the tomatoes or use a hand blender to chop
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drain the pasta and add to sauce
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use tongs to toss.
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Use an ice cream scoop to dollop ricotta on pasta
i used these items to make this dish:
ice cream scoop
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