Summer Tomato Basil Pasta
Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.
Ingredients
Pasta:
- 1 lbs dried spaghetti
- 2 tbsp olive oil
- 3 cups sweet small tomatoes, such as cherry
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
Whipped Ricotta:
- 1 cup ricotta
- 3 tbsp milk any type will do
- 1/2 clove garlic, minced
Garnish:
- 1/4 cup thinly sliced fresh basil leaves
Instructions
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Cook spaghetti as per package instructions, saving 1/2 cup of pasta water before draining.
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Meanwhile, whisk together ricotta, milk and garlic until smooth (either in a small bowl by hand or in a blender). Set aside.
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In a large skillet heat olive oil over medium-high heat. Add garlic and cook, stirring until fragrant and starting to soften, about 1-2 minutes. Add tomatoes and allow to cook for 4-5 minutes until starting to burst. Add lemon juice and allow to reduce for a minute or two.
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Add pasta water to tomatoes and cook until liquid has reduced by more than half.
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Toss pasta with tomatoes.
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Top pasta with whipped ricotta and sliced basil leaves.