Search Recipes

Page will refresh on filter selection.

Meal Type

Cuisine

Penne with Fresh Ricotta and Grape Tomatoes

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

electric_kitchen_logo

Ingredients:

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

Directions:

  1. In a medium saute pan, heat olive oil over medium heat.
  2. Add garlic and cook stirring occasionally until lightly browned.
  3. Add tomatoes to pan and season with a pinch of salt and pepper to taste.
  4. Cook tomatoes, stirring occasionally, until softened and start to release juices, about 5-10 minutes.
  5. Meanwhile, bring a pot of salted water to a boil, add pasta and cook until al dente.
  6. Reserve about 1/2 a cup of the pasta cooking water, then strain pasta and transfer to a large serving bowl.
  7. Add ricotta and Pecorino-Romano to pasta and season with salt and pepper.
  8. 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.)
  9. Add 1/2 of the sauteed tomatoes and toss again, incorporating the tomatoes with their juices.
  10. Plate and top with remaining tomatoes.
  11. 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

Review

Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.