Directions
- 1Halve the cherry tomatoes.
- 2Thinly slice the shallot.
- 3Add olive oil to a pan.
- 4Add the shallots to the pan and cook until softened.
- 5Add the garlic and cook until fragrant.
- 6Add the cherry tomatoes and cook until they begin to burst.
- 7Add the tomato paste and cook.
- 8Deglaze the pan with white wine.
- 9Season with salt and pepper.
- 10Add the sauce, ricotta, basil leaves, and olive oil to a blender and blend until smooth.
- 11Add the cooked pasta to the pan with the sauce.
- 12Add parmesan cheese and pasta water.
- 13Stir until well combined.
- 14Serve and garnish with parmesan cheese, a scoop of ricotta, chopped parsley and a drizzle of olive oil.
Ingredients
- cherry tomatoes
- shallot
- olive oil
- garlic
- tomato paste
- white wine
- salt
- pepper
- ricotta
- basil leaves
- cooked pasta
- Parmesan cheese
- pasta water
- chopped parsley
Equipment
knifecutting boardpanspatulablendercheese grater
Tips
- This dish has become one of my staples over the past year.
- Perfect for a slow lunch or an easy dinner between get-togethers this Memorial Day weekend
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