spaghetti with tomatoes and fresh ricotta
This is a recipe that I threw together over a year ago, not paying attention to what ingredients I was adding or how much of anything I was stirring in. Woopsie! But Dave loved it, and has asked me to make it again ever since. So after lots of tries, I think this is the closest I’ve gotten to that original, Sir Dave-approved favorite. And of course, this dish is best when tomatoes are super in season (summer, come ON already)!
Lately I’ve been obsessed with simple pasta dishes, what’s your go-to?
Cook time: 20 minutes
1 lb spaghetti
1.5 lbs mixed fresh tomatoes, sliced (I used a medley that had orange, yellow + red grape tomatoes)
2 minced garlic cloves
1/4 cup olive oil
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper
1 1/2 cup cooked sausage
1/4 cup grated parmesan cheese
1/2 cup water (leftover water from pasta)
basil and fresh ricotta for topping
Get a large pot of salted water boiling and cook the pasta until al dente. Reserve 1 cup of the starchy water to add to the sauce later.
Heat a large pot to medium heat and add the tomatoes, garlic, olive oil, salt, pepper and crushed red pepper. Cover the pot and cook on medium-low heat for 10 minutes. Remove the cover, and the sauce should be pretty thick, so at this point add 1/2 cup of the water from the cooked noodles to loosen the sauce and continue cooking until heated through on a low simmer.
Finally, add the drained pasta to the sauce with the cooked sausage + parmesan, and toss together well until the noodles are well coated.
Serve with fresh basil and a dollop of fresh ricotta cheese. Eat up and enjoy!