Fresh Tomato Basil Pasta with Ricotta
Ingredients
The pasta
The sauce
-
2
Tbsp
olive oil
-
2
cloves
garlic
-
2
pints
grape tomatoes
-
1
Tbsp
butter
-
½
cup
fresh basil, loosely packed
-
½
cup
whole milk ricotta
-
to taste
salt & pepper
Instructions
- Boil water in a large pot and cook the pasta until tender, reserving about one cup of pasta water before draining.
- While the pasta cooks, slice the grape tomatoes in half and chop the basil and mince the garlic.
- Heat olive oil in a skillet over medium heat, add garlic and sauté for one minute.
- Add the sliced tomatoes and a pinch of salt to the skillet, stir, cover, and let simmer for about 10 minutes until the tomatoes break down.
- Turn off the heat, add butter, most of the basil, and pepper, stirring until the butter melts.
- Mix in the drained pasta, adding reserved pasta water if needed for moisture.
- Top with dollops of ricotta, additional pepper, and remaining basil before serving.
Nutrition Facts (estimated)
Servings
4
Calories
495.68
Total fat
15.33g
Total carbohydrates
75.08g
Total protein
15.13g
Sodium
278.5mg
Cholesterol
0mg
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