• 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
  1. 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.
  2. 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.
  3. divide pasta among serving bowls. top with a dollop of ricotta. drizzle with extra virgin olive oil; season with salt and pepper to taste.

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