Fresh tomatoes simmered with plenty of olive oil and garlic- then topped with ricotta- makes for a deceptively simple summer masterpiece.
easy weeknight pasta, quick summer meal
Calories: 387 kcal
such as farfalle or penne
extra virgin olive oil
chopped, about 1 tablespoon (optional)
cherry or grape tomatoes
Freshly cracked black pepper
red pepper flakes
torn basil or mint leaves
Cook the pasta in a large pot of well-salted water 2 minutes less than package directions. Drain and reserve 1 cup cooking liquid.
Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic cloves and anchovies and cook until fragrant, about 2 minutes. Add tomatoes and cook, undisturbed, until the tomatoes start to burst and char slightly, about 8 minutes. Season with salt, pepper, and red pepper flakes.
Combine and serve
Add pasta to the pan and finish cooking in the fresh tomato sauce, tossing lightly for about 2 minutes. Transfer pasta to a serving bowl and dot with spoonfuls of ricotta. Sprinkle with a few torn basil or mint leaves.
Make this sauce dairy-free by using Minimalist Baker's Whipped Almond Ricotta. Mom is lactose intolerant so I always use this substitute, it's delicious!
For a heartier meal, I would suggest cooking up some turkey or beef meatballs on the side. I love Melissa Clark's recipe.
If you'd like a glass of wine, I would suggest Avignonesi Vino Nobile di Montepulciano. This medium-bodied, juicy wine was made for a red sauce pasta pairing.