Name: Cherry Tomato Pasta
Prep time: 20 min
Total time: 30 min
Yield: 4 - 6 serving(s)
Ingredients: 1/2 tsp. kosher salt, plus more for the pasta water; 1 lb. spaghetti; 1/4 c. olive oil; 4 garlic cloves, crushed; 1/2 tsp. crushed red pepper flakes, plus more for serving; 2 tbsp. tomato paste; 1 1/2 lb. cherry tomatoes (about 6 cups); 1/4 tsp. black pepper; 1 c. low-sodium chicken broth; 1/2 c. fresh basil, cut into a chiffonade, plus more for serving; 1/2 c. grated parmesan (about 2 ounces), plus more for serving; 1/2 c. whole-milk ricotta cheese, at room temperature

Step 1Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1 cup of the pasta water.

Step 2Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until thickened and slightly darkened, about 2 minutes. Stir in the tomatoes, salt, and black pepper and cook until the tomatoes start to turn golden and are beginning to burst, 3 to 5 minutes. Stir in the chicken broth and simmer until the tomatoes burst and become saucy, 5 to 7 minutes.

Step 3Add the pasta, basil, parmesan, and ½ cup of the reserved pasta water to the skillet and toss to combine. Splash in more pasta water, a tablespoon at a time, as needed to loosen the sauce.

Step 4Serve the pasta dolloped with ricotta and topped with more basil and parmesan.

Ingredients

Directions

Pasta