Ingredients
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8 ounces dried Penne Pasta
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2 tablespoons extra virgin Olive Oil
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⅓ cup snipped fresh Basil
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1 teaspoon snipped fresh Oregano
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1 teaspoon fresh Thyme
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½teaspoon cracked Black Pepper
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4 cups grape Tomatoes
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2 cloves Garlic
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½ cup Vegetable Broth
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¼cup snipped fresh Italian (flat-leaf) Parsley
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2 tablespoons snipped fresh Chives
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1½cups crumbled Ricotta
Directions
This is summer in a bowl. Hot cooked pasta is tossed with a little olive oil and five varieties of fresh herbs basil, oregano, thyme, parsley, and chives then tomatoes that have been gently sautéed until they begin to caramelize and release their juice. It’s all topped with salty, tangy ricotta salata a Sicilian sheep’s milk cheese.
Steps
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1
Done
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Cook pasta according to package directions; drain well. Transfer drained pasta to a large bowl. Add 1 tablespoon of the olive oil, the basil, oregano, thyme, and black pepper. Toss to combine; cover to keep warm. |
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2
Done
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In a very large skillet heat the remaining 1 tablespoon of olive oil. Add tomatoes and garlic; cook and stir over medium-high heat for 5 to 6 minutes or until tomatoes caramelize, skins burst, and tomatoes begin to break down. Stir in broth; bring to boiling. |
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3
Done
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Add tomato mixture, parsley, and chives to pasta mixture; toss gently to combine. Divide pasta mixture among serving plates. Top with ricotta salata. |
