Penne with Fresh Ricotta and Grape Tomatoes

Featured in the Honolulu Star-Advertiser on September 27, 2017.



Penne with Fresh Ricotta and Grape Tomatoes

  • 1/2 pound penne pasta
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, thinly sliced
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1/2 cup fresh Ricotta cheese
  • 1/4 cup freshly grated Pecorino-Romano Cheese
  • Salt and pepper to taste
  • 3 large basil leaves


In a medium saute pan, heat olive oil over medium heat.  Add garlic and cook stirring occasionally until lightly browned.  Add tomatoes to pan and season with a pinch of salt and pepper to taste.  Cook tomatoes, stirring occasionally, until softened and start to release juices, about 5-10 minutes.  Meanwhile, bring a pot of salted water to a boil, add pasta and cook until al dente.  Reserve about 1/2 a cup of the pasta cooking water, then strain pasta and transfer to a large serving bowl.

Add ricotta and Pecorino-Romano to pasta and season with salt and pepper.  Toss pasta, adding the reserved pasta water a tablespoon at a time until the ricotta coats pasta nicely without being too thick (about 1-3 tablespoons of water to get the right consistency.)  Add 1/2 of the sauteed tomatoes and toss again, incorporating the tomatoes with their juices.  Plate and top with remaining tomatoes.  Garnish with basil and serve.  Makes 4 servings.  

Approximate Nutrient Analysis per serving (not including salt to taste):
420 calories, 19 g fat, 5 g saturated fat, 20 mg cholesterol, 200 mg sodium, 47 g carbohydrate, 3 g fiber, 4 g sugar, 15 g protein


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