- 2 pts tomatoes – i like to use a mix of sungold, teardrop and cherry tomatoes, halved
- 2-4 cloves garlic, thinly sliced
- 1/4 cup olive oil
- 1 lb pasta
- 20 basil leaves, torn or sliced
- 8 oz. ricotta cheese (fresh, if possible)
- extra virgin olive oil, salt and pepper
hi friends! my name is sheri silver and i write the blog “donuts, dresses and dirt” – i write about cooking and baking, gardening and what i call my “favorite finds” – great places to eat, shop and spend time in and around New York. i live in a suburb about 45 minutes north of nyc and when i’m not blogging i run a small landscape design business and spend time with my husband and 3 amazing kids – ages 20, 15 and 2.
this recipe celebrates what’s best about summer cooking – fresh, delicious herbs and produce, a simple prep and minimal fussing at the stove.
pasta with “barely cooked” tomatoes, basil and ricotta
- heat a large skillet over medium high heat. add olive oil. when oil is hot, add garlic and cook for 1 minute. lower heat to medium and add tomatoes. cook, stirring occasionally, for 5-7 minutes, or till tomatoes soften slightly.
- meanwhile, bring a large pot of water to boil – add salt and cook pasta according to package directions. drain and return to pot. add tomatoes and basil and stir to coat pasta evenly.
- divide pasta among serving bowls. top with a dollop of ricotta. drizzle with extra virgin olive oil; season with salt and pepper to taste.
