Fresh Tomato Basil Pasta with Ricotta
The perfect light lunch or dinner for summer!
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Description
The perfect light lunch or dinner for summer!
Ingredients
- 300g/10.6oz Mezzi Rigatoni Pasta
- 4 Tbsp Olive Oil
- 4 Cloves Garlic (Crushed)
- 1Kg (2Pints) Cherry Tomatoes
- 2 Tsp Tomato Paste
- 1 Tsp Dried Italian Herbs
- ½ Tsp Schwartz (Piri Piri Seasoning or 1/4 Tsp Chilli Flakes)
- 2 Tbsp Butter
- 250g (1Cup) Ricotta
- ½ Cup Basil (Chopped Fresh Basil plus Extra for Garnish)
- Salt & Pepper
Ingredients:
Method:
- Cook pasta in salted boiling water until al dente. Reserve a 1/4 cup of the starchy pasta water.
- While the pasta is cooking, prepare the sauce. Slice half of the cherry tomatoes and leave the remaining whole.
- Add the olive oil and garlic to a large pan and saute for just 1 minute.
- Add in the tomatoes, Italian seasoning, piri and season with salt and pepper. Stir to combine, then place a lid on the skillet and let the tomatoes simmer for about 10 minutes, just until they start to break down and soften. Stir occasionally.
- Stir in the tomato paste and cook for 1 more minute.
- Turn off heat and add the butter and chopped basil. Stir until the butter is melted.
- Add the cooked and drained pasta and stir to coat in the sauce. Add a splash of reserved pasta water if the mixture appears dry.
- Serve pasta with dallops of ricotta, chopped basil and freshly ground pepper.
- Enjoy!