Saturday, 13 October 2012

Fusilli with ricotta and tomatoes

2 cups cherry tomatoes, halved
1 tablespoon minced garlic
12 basil leaves, thinly sliced
1/4 cup extra virgin olive oil
1 lb. fusilli (or rotini) pasta
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt (or season to your liking)
1/4 teaspoon pepper (or season to your liking)

In a large mixing bowl, gently toss together halved tomatoes, garlic, basil olive oil, salt and pepper. Cover and refrigerate for 30 minutes or more. When ready to serve, remove mixture from refrigerator and allow to sit while cooking pasta.
Cook fusilli pasta according to package directions in salted water until al dente. Drain, then add to cherry tomato mixture. Add ricotta and Parmesan cheeses and gently toss until combined. Serve immediately or store in refrigerator until ready to serve. 
Serves 4-6.

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