Sunday, December 16, 2012

Creamy Ricotta and Tomato Penne

Pleasantly surprised how much my boys
liked this dish..and want it again. This dish is lighter
then lets say, Rigatoni, but has all the
flavor if not more. 

*Click on image for larger picture*

Prep time:10 minutes
Cook time:13 minutes
Serves 4


3/4 pound penne or rigatoni
1 cup ricotta cheese, at room temperature
1/4 cup olive oil
1 pint cherry tomatoes, halved (or quartered if large)
Dash of Oregano


Cook the penne in boiling salted water until tender but firm,
about 11 minutes.

Meanwhile, in a shallow serving bowl, mix 3/4 cup of the ricotta 
with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

Drain the pasta, then add to the ricotta and toss to combine. 
Cover the bowl to keep warm.

In a medium skillet, warm the oil over high heat. 
Add the cherry tomatoes
 and cook just until the tomatoes are softened, about 1 minute. 
*Don't over cook or they turn mushy*

Pour the mixture over the pasta and toss carefully just to combine.
Garnish the pasta with oregano and serve at once.

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