Summer Pasta with Tomatoes, Basil and Ricotta
You forgo makeup, walk around barefoot and even read actual, hardcover books. Midsummer means getting back to basics, and that goes for this pasta with tomatoes, basil and ricotta too.
It couldn’t be simpler: Seasonal-favorite cherry tomatoes are the stars of the dish. Sauté a couple of pints with sweet onions and garlic, then add that goodness to spaghetti. The secret to a glossy sauce? Pasta water. Reserve a little for the skillet and it will help everything coat those noodles just so.
Finish each plate with a sprinkling of fresh basil and a healthy dollop of ricotta cheese. (And send us a thank you note later.)
1 pound spaghetti (or other long pasta)
3 tablespoons extra-virgin olive oil
½ sweet onion, thinly sliced
2 pints cherry tomatoes
3 garlic cloves, thinly sliced
Kosher salt and freshly ground black pepper
3 tablespoons fresh chopped basil
1 cup fresh ricotta cheese
1. 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 (or according to the package directions). Drain the pasta, reserving about 1 cup of the pasta water.
2. 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.
3. Season the tomato mixture with salt and lots of freshly ground black pepper. Add ⅓ cup of the pasta water and bring to a simmer. The mixture should form a sauce. Add more pasta water as needed.
4. Add the pasta to the skillet and toss well to coat it in the sauce. To serve, pile portions of pasta onto plates and top each with some of the basil and a dollop of ricotta.