Heirloom Tomato Pomodoro Penne Pasta Recipes

HEIRLOOM TOMATO POMODORO PENNE PASTA.

Heirloom Tomato Pomodoro Penne Pasta. image

It's a super simple recipe, but you guys, it is INSANELY delicious.

Provided by Tieghan Gerard

Time 55m

Number Of Ingredients 14

Ingredients

1/3 cup olive oil
5 cloves garlic (smashed)
6 medium to large heirloom tomatoes (finely chopped)
1 cup fresh basil + more for serving
1 pieces carrot (cut into four)
the rinds of 2-3 parmesan wedges
1 teaspoon kosher salt
1 pound penne pasta
1/2 cup grated parmesan cheese
4 tablespoons room temperature butter
pinch of crushed red pepper flakes
1 cup whole milk ricotta cheese
black pepper
1 cup cherry tomatoes (halved)

Steps:

Heat the olive oil in a large pot set over medium heat. Add the garlic and cook for 2-3 minutes or until lightly caramelized and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the basil, carrots and parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
Once the sauce has thickened, you can either puree the sauce in a blender or leave it chunky. Remove from the heat, remove the whole garlic cloves and carrots from the sauce. Stir in the pasta, parmesan cheese and butter. Toss to combine. Season to taste with salt, pepper and crushed red pepper flakes. If needed, thin the sauce with pasta cooking water. Divide the pasta among bowls and top with ricotta cheese, black pepper, cherry tomatoes and basil. EAT!

Nutrition Facts : Calories 397 kcal, Carbohydrate 64 g, Protein 20 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 49 mg, Sodium 393 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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