Pasta With Cherry Tomatoes and Ricotta
Note: Your cast iron pan gets double duty with this one-pot dish that cooks the pasta in the same skillet as the sauce. From “Will It Skillet?” by Daniel Shumski.
• 30 grape tomatoes or 20 cherry tomatoes (about 12 oz.), cut in half
• 2 1/2 c. fusilli
• 2 garlic cloves, thinly sliced
• Pinch of chile flakes
• 1 tbsp. extra-virgin olive oil
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 c. water
• 1/2 c. ricotta
• Torn fresh basil leaves and freshly grated Parmesan cheese, for garnish
Preheat skillet over high heat for 2 minutes.
Place tomatoes in skillet and cook until skins are blistered, about 2 minutes.
Add fusilli, garlic, chile flakes, olive oil, salt and pepper. Carefully add 2 cups water and bring to a boil. Turn down the heat if necessary to avoid bubbling over while still maintaining a boil. Use a spatula to stir the mixture every few minutes and cook until the pasta is al dente and very little liquid remains, about 10 minutes.
Remove skillet from heat and stir in ricotta. Serve hot, garnished with basil and Parmesan. Leftovers can be refrigerated, covered, for up to 2 days.
Variation: Change out the pasta and use penne, rotini or farfalle.