The perfect light lunch or dinner for summer!
Ingredients:
300g/10.6oz Pasta
4 Tbls Olive Oil
4 Cloves Garlic, crushed
1 kg (2 Pints) Cherry Tomatoes
2 Tsp Tomato Paste
1 Tsp Dried Italian Herbs
1/2 Tsp Schwartz Piri Piri Seasoning or 1/4 Tsp Chilli Flakes
2 Tbls Butter
250g (1 Cup) Ricotta
1/2 Cup Chopped Fresh Basil plus extra for garnish
Salt & Pepper
Method:
Cook pasta al dente and reserve a 1/4 cup of the starchy pasta water.
While the pasta is cooking, prepare the sauce. Slice half 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 the tomatoes, Italian seasoning, piri, salt and pepper. Stir to combine, then place a lid on the skillet and let the tomatoes simmer for about 10 minutes, stirring occasionally. Let the tomatoes simmer just until they start to break down and soften. Stir in the tomato paste and cook for just 1 more minute.
Turn of heat and add the butter and chopped basil. Stir until the butter is melted.
Add the cooked and drained pasta and stir to coat the pasta in the sauce. Add a splash of reserved pasta water if the mixture appears dry.
Top the pasta with dallops of ricotta, chopped basil and a little more pepper and serve.
Enjoy!
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