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Spaghetti Con Ricotta E Pomodorini -- Spaghetti with Ricotta and Cherry Tomatoes
A quick and delicious pasta that is perfect for summer when tomatoes are in season. Recipe from David Rocco's cookbook, Made In Italy.
Prep Time
5
minutes
mins
Cook Time
12
minutes
mins
Total Time
17
minutes
mins
Course:
Dinner
Cuisine:
Italian
Servings:
4
servings
Author:
David Rocco
Ingredients
1
lb
500 g spaghetti
4
tbsp.
60 ml extra-virgin olive oil, plus extra for drizzling
2
cloves
garlic
crushed but whole
15-20
cherry tomatoes
quartered
Salt
QB
8
oz
250 g fresh ricotta cheese
10
fresh basil leaves
finely chopped
Instructions
Add spaghetti to a pot of boiling salted water and cook until slightly before al dente.
While pasta cooks, heat olive oil in saucepan and add garlic, tomatoes, and salt.
Cook for a few minutes until tomatoes soften and garlic begins to brown and then remove and discard garlic.
Add ricotta cheese and 1 cup (250 ml) of hot pasta water to tomato sauce in saucepan and stir.
Add drained spaghetti with 1/2 cup (125 ml) of pasta water to saucepan.
Toss and cook for 30 more seconds.
Remove from heat, toss in basil and serve.
If desired, drizzle olive oil over each serving.