Spaghetti with Ricotta and Cherry Tomatoes
Recipe from Made in Italy (Clarkson Potter, 2011), by David Rocco. Reprinted with permission from Clarkson Potter.
Ingredients
Ingredients
- 1 lb. spaghetti
- 4 Tbsp. extra virgin olive oil, plus extra for drizzling
- 2 cloves garlic, crushed but left whole
- 15-20 cherry tomatoes, quartered
- Salt, to taste
- 8 oz. fresh ricotta cheese
- 10 basil leaves, finely chopped
Directions
Step 1: In a pot of boiling salted water, begin to cook pasta to slightly before al dente.
Step 2: While spaghetti is cooking, heat olive oil in a saucepan, add garlic, cherry tomatoes and salt, and cook for a few minutes. You want the tomatoes to soften and the garlic to brown just slightly. When that happens, the garlic has done its job, so remove and discard it.
Step 3: Add the ricotta cheese and 1 cup of the hot spaghetti water to the saucepan and begin mixing them into the tomato sauce. The hot water will break down the ricotta and give it a gorgeous, creamy, velvety texture. Add drained spaghetti along with ½ cup of the cooking water to the saucepan. Toss together andfinish cooking for about 30 seconds, so it all combines and the water reduces. Remove from heat, toss in
the basil and serve. Drizzle a little olive oil over each serving, if desired.
Yeild: Serves 4
Level: Easy
Step 1: In a pot of boiling salted water, begin to cook pasta to slightly before al dente.
Step 2: While spaghetti is cooking, heat olive oil in a saucepan, add garlic, cherry tomatoes and salt, and cook for a few minutes. You want the tomatoes to soften and the garlic to brown just slightly. When that happens, the garlic has done its job, so remove and discard it.
Step 3: Add the ricotta cheese and 1 cup of the hot spaghetti water to the saucepan and begin mixing them into the tomato sauce. The hot water will break down the ricotta and give it a gorgeous, creamy, velvety texture. Add drained spaghetti along with ½ cup of the cooking water to the saucepan. Toss together andfinish cooking for about 30 seconds, so it all combines and the water reduces. Remove from heat, toss in
the basil and serve. Drizzle a little olive oil over each serving, if desired.
Yeild: Serves 4
Level: Easy
Follow us on Twitter: MemphisFoodGuy
No comments:
Post a Comment