The beauty of this summertime pasta is in the creamy, ricotta cheese-coated pasta strands mixed with the bright, fresh flavor of a homemade tomato sauce. Each bite is creamy and tomatoey—and also garlicky, sweet from the fresh basil, and salty from the use of anchovy paste and the briny capers. I used both a can of diced red tomatoes with garlic, oregano and basil, plus a homegrown tart yellow tomato that I had just picked from the garden.
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Angel Hair with Ricotta & Tomatoes
Ingredients:
- 1 lb. angel hair pasta, cooked to al dente and drained
- 1 cup part-skim ricotta cheese
- olive oil
- 1 Tablespoon unsalted butter
- pinch of crushed red pepper flakes
- 4 garlic cloves, thinly sliced
- 1 teaspoon anchovy paste
- 1 large, ripe tomato, diced
- salt and pepper
- 1/4 cup dry white wine
- 1 Tablespoon tomato paste
- (1) 28 oz. can diced tomatoes with garlic, oregano and basil
- 2 Tablespoons chopped, fresh basil
- 2 Tablespoons capers, drained
- Grated Parmesan or Pecorino cheese, plus more fresh basil, for serving
Directions:
- In a large mixing bowl, toss the warm cooked pasta together with the ricotta cheese and 2 Tablespoons of olive oil until the pasta is coated completely.
- In a large, straight-sided saute pan heat 1 Tablespoon of oil with the butter, garlic, red pepper flakes and anchovy paste over medium heat. Cook for 1 minute; add in the diced fresh tomato and season with 1/2 teaspoon of salt and a grinding of black pepper. Cook for 2 minutes; add in the wine and the can of diced tomatoes. Sprinkle in the fresh basil and the tomato paste; stir and cook over medium heat for 10 minutes. Add in the drained capers; stir and taste. Add a touch more salt and pepper to taste.
- Cook for 5 more minutes; serve over the ricotta-coated pasta with grated cheese and chopped, fresh basil.
Tagged: anchovy paste, angel hair, angel hair pasta, butter, canned diced tomatoes, capers, diced tomatoes, fresh basil, garlic, olive oil, pasta, pecorino cheese, ricotta cheese, ripe tomato, tomato paste, tomato sauce, vegetarian, vegetarian pasta
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