Tomato-Ricotta Spaghetti
This recipe provides 4 servings.
Ingredients:
1) 2
pints cherry tomatoes, halved (approx. 4 cups)
2) 7
teaspoons extra-virgin olive oil
3) 1
teaspoon sea salt
4) 8
ounces uncooked spaghetti
5) 1/3
cup chopped fresh basil
6) ½
teaspoon pepper
7) ½
cup (2 ounces) ricotta cheese
Instructions:
1) Preheat
oven to 400 degrees F.
2) Place
tomatoes on a foil-lined baking sheet. Drizzle with 2 teaspoon oil; sprinkle
with ½ teaspoon sea salt. Bake at 400 degrees F. for 15-20 minutes, until
tomatoes collapse.
3) Cook
pasta according to pasta directions. Drain in colander over a medium bowl,
reserving 1/3 cup cooking liquid. Return pasta and reserved cooking liquid to pan; stir in tomatoes, 5
teaspoons olive oil, ½ teaspoon sea salt, in addition to the basil, pepper, and
½ cup ricotta cheese. Toss well to combine ingredients; serve immediately.
Enjoy!
No comments:
Post a Comment