Essential Summer Pasta

Seasonal favorite cherry tomatoes are the stars of the dish. Sauté a couple of pints with sweet onions and garlic, then add that goodness to spaghetti. Finish each plate with a sprinkling of fresh basil and a healthy dollop of ricotta cheese for a meal that’s simply delicious.
Photo by Sandi B.
Adapted from purewow.com

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Adapted from purewow.com

Ingredients

  • 1

    pound spaghetti (or other long pasta)

  • 3

    tablespoons olive oil

  • 1/2

    sweet onion, thinly sliced

  • 2

    pints cherry tomatoes

  • 3

    garlic cloves, thinly sliced

  • 3/4

    cup reserved pasta water

  • Salt and freshly ground black pepper

  • 3

    tablespoons fresh basil, chopped

  • 1

    cup fresh ricotta cheese

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta, reserving ⅓ cup of the pasta water. 2. While the pasta cooks, sauté the tomatoes: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes. 3. Season the tomato mixture with salt and lots of freshly ground black pepper. Add the pasta water and bring to a simmer. The mixture should form a sauce. If needed, add more pasta water. 4. Add the pasta and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta. Serve immediately.

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