Tomato Basil Ricotta Pasta
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2 cups Galbani® Ricotta
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1 lb. penne pasta, cooked to al dente
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1 pint cherry tomatoes, halved
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3 cloves garlic, sliced thin
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1 cup extra virgin olive oil, divided
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¼ cup fresh basil leaves
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Salt and pepper, to taste
Heat a large skillet over low heat. Add ¼ cup olive oil and the garlic slices. Cook until softened, about 3-5 minutes. Remove garlic from oil with a slotted spoon and reserve.
Raise heat to medium heat. Add cherry tomatoes and cook until blistered, about 8-10 minutes.
Add remaining ¾ cup olive oil and heat through. Add pasta and reserved garlic, stir and heat through. Season with salt and pepper. Remove from heat.
Pour pasta into a large serving dish. Dollop evenly with ricotta cheese. Sprinkle with fresh basil leaves and additional salt and pepper as needed.
-
2 cups Galbani® Ricotta
-
1 lb. penne pasta, cooked to al dente
-
1 pint cherry tomatoes, halved
-
3 cloves garlic, sliced thin
-
1 cup extra virgin olive oil, divided
-
¼ cup fresh basil leaves
-
Salt and pepper, to taste
Heat a large skillet over low heat. Add ¼ cup olive oil and the garlic slices. Cook until softened, about 3-5 minutes. Remove garlic from oil with a slotted spoon and reserve.
Raise heat to medium heat. Add cherry tomatoes and cook until blistered, about 8-10 minutes.
Add remaining ¾ cup olive oil and heat through. Add pasta and reserved garlic, stir and heat through. Season with salt and pepper. Remove from heat.
Pour pasta into a large serving dish. Dollop evenly with ricotta cheese. Sprinkle with fresh basil leaves and additional salt and pepper as needed.
« Delish! »
Zach - 04/05/2024