Cherry Tomato Ricotta Cavatappi Recipes
FIVE INGREDIENT TOMATO RICOTTA LINGUINI
This easy Cherry Tomato & Ricotta Linguini uses only five ingredients and comes together in under 30 minutes. It's the perfect summer pasta!
Provided by Nicole
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste like the sea.
- While the water comes to a boil, heat a large saute pan to a medium heat. Add olive oil, once oil is hot, add tomatoes. Saute until tomatoes start to soften, after 5-7 minutes. After 2-3 minutes of cooking, drop the pasta in to the water, make sure to use tongs to separate the noodles.
- Once tomatoes start to soften, add garlic and toss. Saute 2 minutes.
- When the pasta is just under aldente, use tongs to transfer the pasta to the tomatoes and garlic. (We want the pasta to be underdone because it will finish cooking in the sauce). Be sure to reserve cooking liquid! Add 1/2 cup along with the noodles and salt. Use tongs to toss.
- Add ricotta. Toss. If necessary, add another 1/4-1/2 cup of pasta water. (I used 1/2 cup) Season to taste with salt and pepper.
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
CHERRY TOMATO & RICOTTA CAVATAPPI
Enjoy this simple pasta bake that will be ready to eat in 35 minutes - it uses cavatappi pasta, plus sweet tinned cherry tomatoes and creamy ricotta
Provided by Rosie Mackean
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Heat the grill to its highest setting and bring a large pan of salted water to the boil. Heat the oil in a large saucepan over a medium heat and fry the garlic for 30 secs until sizzling. Add the tomatoes, then swill out the cans with a splash of water and add this, too. Season well and simmer for 15 mins to reduce slightly. When the water is boiling, stir in the cavatappi and cook for 1 min less than pack instructions.
- Meanwhile, combine the ricotta, double cream and a grating of nutmeg in a bowl, then season to taste with salt and pepper.
- Taste the tomato sauce for seasoning, then drain the cavatappi and add to the sauce along with the basil. Stir to combine. Tip half the pasta mixture into the base of a medium ovenproof dish, then dollop over half the ricotta mixture. Pour the rest of the pasta mixture on top, then spoon over the rest of the ricotta mixture. Don't worry about making it look too neat - you want large pockets of the creamy ricotta mixture throughout the bake.
- Sprinkle over the parmesan, then slide under the hot grill for 5 mins, or until the top is golden and the edges are bubbling. Serve immediately with crusty bread for mopping up the bowls.
Nutrition Facts : Calories 777 calories, Fat 42 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 25 grams protein, Sodium 0.7 milligram of sodium
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