Wednesday, March 4, 2020

Try This!

Tomato-Ricotta Spaghetti

This recipe provides 4 servings.


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


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.


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