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pasta with ricotta and sweet and spicy tomatoes

serves 6
by Nancy

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

  1. boil salted water for pasta and cook pasta until al dente
  2. saute garlic, basil and tomatoes in olive oil
  3. season with salt & pepper and cook until starting to blister
  4. add honey and calabrian chili paste and cook until tomatoes get soft and create a sauce
  5. add pasta and ¼ to ½ cup pasta water and stir to combine
  6. turn off heat and add chopped basil and parmesan
  7. top with scoops of ricotta and fresh basil leaves if desired

Recipe Notes