We eat numerous pasta in our home, however we hardly ever eat the identical dish twice a month. Pasta lends itself to so many variations. You could possibly simply eat pasta each day for a yr and by no means have the identical dish twice. When ripe, tasty tomatoes can be found in the course of the summer time, I usually use tomatoes both uncooked or barely cooked in sauces. This pasta took place once I had slightly ricotta cheese and a small log of goat cheese in my fridge that wanted for use up.
I like to experiment within the kitchen, and I’ll admit that a few of my experiments have turned out higher than others. When my husband tasted this dish, he instantly advised me that it was a keeper and that I needed to share it on the weblog. The creamy sauce coats the pasta completely with out being too heavy. The burst, candy tomato topping compliments the sauce rather well. That is such a satisfying pasta dish, I serve it together with a giant, blended inexperienced salad to spherical out the meal.
Buon Appetito!
Deborah Mele
Substances
- 3/4 Cup Ricotta Cheese
- 3/4 Cup Goat Cheese
- 1/3 Cup Heavy Cream or Half and Half
- 1/4 Cup Grated Parmesan Cheese
- Salt & Pepper
- 1/4 Cup Contemporary Herbs (Basil, Parsley, Oregano)
- 1 Pound Dried Pasta
Burst Tomato Topping:
- 3 Tablespoons Olive Oil
- Salt & Pepper
- 2 Garlic Cloves, Minced
- Pinch Pink Chili Flakes
- 3 Cups Halved Ripe Cherry Tomatoes
To Serve:
- Grated Parmesan or Pecorino Romano Cheese
Directions
- Put ricotta and goat cheese in a blender.
- Slowly add the half and half or heavy cream to loosen it.
- Add grated cheese, salt, pepper, and recent herbs.
- Pulse till the herbs are finely chopped.
- The sauce ought to be much like a thick bitter cream.
- Deliver a big pot of flippantly salted water to a boil.
- Whereas the water is heating, warmth the olive oil for the topping in a skillet over medium warmth.
- Add the salt, pepper, and chili flakes, and prepare dinner a minute or so, simply till aromatic.
- Add the tomatoes and prepare dinner, stirring sometimes, till the tomatoes soften, about 4 to five minutes.
- Cook dinner the pasta till it’s “al dente”, then drain, reserving a small cup pf pasta water.
- Return the pasta to the pot and scoop the cheese combination on high, reserving a few spoonfuls for serving.
- Cook dinner a minute or two on excessive warmth, including simply sufficient pasta water to loosen the sauce so it coats the pasta.
- Serve the pasta in particular person bowls with a scoop of tomato topping on every, and a spoonful of the cheese sauce.
- Cross the grated cheese on the desk for many who need it.
Diet Data:
Yield: 4
Serving Dimension: 1
Quantity Per Serving:
Energy: 598Whole Fats: 36gSaturated Fats: 17gTrans Fats: 0gUnsaturated Fats: 16gLdl cholesterol: 71mgSodium: 640mgCarbohydrates: 44gFiber: 3gSugar: 5gProtein: 26g
