Heirloom Tomato Pomodoro Penne Pasta
Ingredients
The sauce
-
⅓
cup
olive oil
-
5
cloves
garlic
-
6
medium to large
heirloom tomatoes
-
1
cup
fresh basil
-
1
piece
carrot
-
2-3
pieces
parmesan rinds
-
1
teaspoon
kosher salt
-
1
pinch
crushed red pepper flakes
-
black pepper
to taste
The pasta
-
1
pound
penne pasta
-
½
cup
grated parmesan cheese
-
4
tablespoons
butter
-
1
cup
whole milk ricotta cheese
-
1
cup
cherry tomatoes
Instructions
- Heat olive oil in a large pot over medium heat and cook garlic until lightly caramelized.
- Add chopped heirloom tomatoes and any juices, along with basil, carrot, and parmesan rinds.
- Adjust heat to medium and simmer the sauce for 30-40 minutes until thickened, stirring often.
- Meanwhile, boil salted water and cook penne pasta until al dente, reserving ½ cup of cooking water.
- Once the sauce has thickened, you can blend it or leave it chunky, then remove garlic and carrot.
- Stir in the cooked pasta, grated parmesan, and butter, tossing to combine.
- Season with salt, pepper, and crushed red pepper flakes to taste, thinning with reserved pasta water if needed.
- Serve topped with ricotta cheese, black pepper, cherry tomatoes, and additional basil.
Nutrition Facts (estimated)
Servings
6
Calories
709
Total fat
30g
Total carbohydrates
80g
Total protein
20g
Sodium
600mg
Cholesterol
100mg
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