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
-
bring a large pot of water to a rolling boil.
-
season liberally with salt.
-
while the water comes to a boil, heat a large saute pan to a medium heat.
-
add olive oil, once oil is hot, add tomatoes.
-
saute until tomatoes start to soften, after 5-7 minutes.
-
Cook the pasta
-
once tomatoes start to soften, add garlic and toss and saute 5 minutes.
-
Smash the tomatoes or use a hand blender to chop
-
drain the pasta and add to sauce
-
use tongs to toss.
-
Use an ice cream scoop to dollop ricotta on pasta
i used these items to make this dish:
ice cream scoop
the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! thank you for supporting www.aisle3nj.com
![olive oil new olive oil new](https://www.aisle3nj.com/wp-content/uploads/2016/05/olive-oil-new.png)
![tomatoes tomatoes](https://www.aisle3nj.com/wp-content/uploads/2016/05/tomatoes.png)
![garlic 100x100 garlic 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/05/garlic-100x100.png)
![shell pasta shell pasta](https://www.aisle3nj.com/wp-content/uploads/2017/05/shell-pasta.png)
![ricotta cheese 100x100 ricotta cheese 100x100](https://www.aisle3nj.com/wp-content/uploads/2016/06/ricotta-cheese-100x100.png)