Cherry tomato and Garlic Pasta
Kristi (Elenamommy)
2 packages of cherry tomatoes (can use grape or other small tomato)
4-6 cloves of garlic (don't peel)
2 tbs olive oil (or enough to coat tomatoes and garlic)
1 lb of pasta (any type)
Ricotta cheese (or parm, mozz, anything really)
fresh basil
Salt and pepper
Pre heat oven to 400, place the tomatoes and garlic (in peel) on a cookie sheet or baking dish. Drizzle with olive oil to coat. Sprinkle with salt and pepper. Place dish in oven and cook for 25-30 minutes. While it is cooking bring to a boil water and cook pasta according to package. Take the tomato/garlic out of the oven and peel the garlic. Mash up the tomatoes with a potatoe masher...Place the mixture in a large bowl and add a couple of laddles of pasta water to create a sauce (it will be thin so be careful not to do too much). Save about 2 extra cups to make sure you don't need more before draining pasta.
When pasta is cooked add it to the tomato/garlic mixture in the large bowl and mix well. Place dollops of ricotta on top of pasta and garnish with fresh basil. Add more salt/pepper to taste.
*If you are using a different type of cheese you can just add that the same as you would the ricotta.
*I have made the "sauce" ahead of time and added it to fresh cooked pasta and it was good!"
Kristi (Elenamommy)
2 packages of cherry tomatoes (can use grape or other small tomato)
4-6 cloves of garlic (don't peel)
2 tbs olive oil (or enough to coat tomatoes and garlic)
1 lb of pasta (any type)
Ricotta cheese (or parm, mozz, anything really)
fresh basil
Salt and pepper
Pre heat oven to 400, place the tomatoes and garlic (in peel) on a cookie sheet or baking dish. Drizzle with olive oil to coat. Sprinkle with salt and pepper. Place dish in oven and cook for 25-30 minutes. While it is cooking bring to a boil water and cook pasta according to package. Take the tomato/garlic out of the oven and peel the garlic. Mash up the tomatoes with a potatoe masher...Place the mixture in a large bowl and add a couple of laddles of pasta water to create a sauce (it will be thin so be careful not to do too much). Save about 2 extra cups to make sure you don't need more before draining pasta.
When pasta is cooked add it to the tomato/garlic mixture in the large bowl and mix well. Place dollops of ricotta on top of pasta and garnish with fresh basil. Add more salt/pepper to taste.
*If you are using a different type of cheese you can just add that the same as you would the ricotta.
*I have made the "sauce" ahead of time and added it to fresh cooked pasta and it was good!"
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