The temperatures and humidity have increased quickly in the last two weeks, and it seems that SW Florida has skipped spring and moved to the summer. As the temperatures increase, I prepare easier and lighter meals, since I don’t want to spend many hours in the kitchen.
I am cooking for one for the next six weeks, so I find myself falling back on easy and quick recipes that I made in the past. This is one of those recipes and, while I was making it, I realized that I had never shared it on the blog! The time has come, as it is so tasty and creamy and can be made all year round since cherry tomatoes are always promptly available.
This recipe is so simple that you don’t need a recipe! Mix some cherry tomatoes with garlic cloves, slices shallot, olive oil and condiments and roasts for fifteen minutes until the tomatoes are bladder. Once the tomatoes are roasted, download everything in a blender with a little creamy ricotta and grated Parmesan and pulsates until they are creamy and smooth. The sauce is then launched with cooked pasta and finely chopped fresh basil and served with extra Parmesan. I like to add pepper flakes and a pinch of lemon juice for brightness and add a little broken black pepper before serving.
Enjoy your meal!
Deborah Mele
Ingredients
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3 cups of ripe cherry tomatoes
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6 cloves of garlic
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2 shallots, peeled and sliced
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Salt and Pepe
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1 teaspoon of dried oregano
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1/4 cup of extra virgin olive oil
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1/2 cup of ricotta whole milk
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1/2 cup of grated Parmesan, divided
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1 teaspoon of fresh lemon juice
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1/2 to 1 teaspoon (optional) red pepper flakes
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3 tablespoons of finely chopped fresh basil leaves
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3/4 pound short pasta such as Rigatoni or Penne
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, throw the tomatoes, garlic, shallots, salt, pepper, oregano and olive oil until they are well mixed.
- Distribute the tomato mixture on a cooked parchment or sheet cooking, then roast for 15-20 minutes until the tomatoes are bladder.
- While the tomatoes roast, it brings a pot of slightly salted water to a boil.
- Cook the pasta according to the instructions of the package.
- Download the tomato mixture, including juices in a blender together with ricotta, 1/4 cup, pepper flakes and lemon juice.
- Take the mixture up to very smooth.
- Once the pasta is al dente, drain it, reserving half a cup of pasta water.
- Return the pasta to the pot together with the chopped basil and sauce and mix well over medium heat, stirring constantly for a minute or two until everything is hot.
- Serve with broken black pepper and extra grated cheese.
Nutrition information:
Product: 4
Portion size: 1
Amount for portion:
Calories: 406Total fat: 22gSaturated fat: 7gTrans fat: 0gFatty fat: 14gCholesterol: 27 mgSodium: 336mgCarbohydrates: 39gFiber: 4gSugar: 5gProtein: 14g
