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Ingredients
- 1 lb pasta
- two 10-ounce containers cherry tomatoes
- 4 cloves garlic smashed and peeled
- 2 sprigs fresh basil torn
- 1/2 cup olive oil
- salt & pepper
- 1/4 cup honey
- 1 1/2 teaspoons calabrian chili paste
- grated parmesan cheese
- 6 fresh basil leaves chopped
- 1 cup ricotta at room temperature (optional)
Instructions
-
boil salted water for pasta and cook pasta until al dente
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saute garlic, basil and tomatoes in olive oil
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season with salt & pepper and cook until starting to blister
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add honey and calabrian chili paste and cook until tomatoes get soft and create a sauce
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add pasta and ¼ to ½ cup pasta water and stir to combine
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turn off heat and add chopped basil and parmesan
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top with scoops of ricotta and fresh basil leaves if desired
Recipe Notes
