Feb 15, 2025
This recipe is the perfect combination: fresh cherry tomatoes with some ricotta cheese. It's a bit sweet, creamy, and sooo comforting!
½ lb - 220 g spaghetti
2 lb - 900g cherry tomatoes
2 tbsp olive oil
3 oz - 90 g ricotta
2 cups - 50 g fresh basil
1 oz - 30 g grated parmesan
Salt and pepper to taste
Cut cherry tomatoes in half, add a generous pinch of salt, and bake at 120°C (250°F) for 2 hours.
10 minutes before the tomatoes are cooked. Cook pasta in boiling salted water until aldente. Keep 1 cup of the cooking water. Drain and set aside.
Add tomatoes, basil, ricotta, Parmesan, olive oil, salt, pepper, and 1/4 cup pasta water to a blender and blend. Add more pasta water if necessary.
Add the sauce to a pan over a low heat. Stir in the pasta, adding some of the pasta cooking water to thin the sauce if necessary.
Serve hot, garnished with Parmesan and basil. Enjoy!
