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Essential Summer Pasta

Course: Main Course, Pasta
Servings: 6
Author: PureWow

Ingredients

  • 1 lb. spaghetti or other long pasta
  • 3 tablespoons olive oil
  • 1/2 sweet onion thinly sliced
  • 2 pints cherry tomatoes
  • 3 garlic cloves thinly sliced
  • 3/4 cup reserved pasta water
  • Salt and freshly ground black pepper
  • 3 tablespoons fresh basil chopped
  • 1 cup fresh ricotta cheese

Instructions

  • Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, 6 to 8 minutes. Drain the pasta, reserving ⅓ cup of the pasta water.
  • While the pasta cooks, sauté the tomatoes: Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, 5 to 6 minutes. Add the cherry tomatoes and garlic, reduce the heat to medium-low, and toss to combine. Cover the skillet and cook until the tomatoes are very tender and bursting, 7 to 9 minutes.
  • Season the tomato mixture with salt and lots of freshly ground black pepper. Add the pasta water and bring to a simmer. The mixture should form a sauce. If needed, add more pasta water.
  • Add the pasta and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with 2 teaspoons basil and 2 tablespoons ricotta. Serve immediately.

Notes

Recipe By: PureWow
Serving Size: 6