Pasta Crudaiola With Ricotta

Italian Food Forever

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Category

Pasta is what is for dinner!

I was a little skeptical about this dish, but if you follow the directions you dish will come up delicious! Enjoy!

Ingredients

  • 1 lb. dried short pasta
  • 1 lb. ripe Plum tomatoes
  • 2 cloves garlic, peeled & finely minced
  • salt & pepper
  • 3 Tbsp. Extra-virgin olive oil
  • 4 Tbsp. finely chopped fresh basil
  • 1 (8 oz.) container Full Fat Ricotta Cheese

For Garnish:

  • fresh basil leaves
  • toasted pine nuts

To Serve:

  • Grated Parmesan or Pecorino Cheese

Directions

  1. Begin preparation one hour or more before dinner.

  2. Wash the tomatoes and cut them in half. Using a sharp knife, cut out the core end and run your fingers along the inside to remove most of the seeds. Cut the tomatoes into a coarse dice (about 1/2-inch pieces) and place in a bowl. Continue to cut all the tomatoes in the same manner.

  3. Add the garlic, basil, and olive oil to the bowl and stir.

  4. Season with salt and pepper and cover until needed.

  5. Place a large pot of salted water on to boil, then cook the pasta until it is al dente, and then drain.

  6. Return the pasta to the pot, and add the tomato mixture, and mix well.

  7. Add the ricotta cheese to the pot and toss well until the pasta is coated in the cheese.

  8. Spoon into individual bowls and top with a sprinkling of grated cheese.

  9. Garnish each bowl with fresh basil leaves and toasted pine nuts.