Wednesday, February 16, 2011

Cherry Tomatoe Pasta

This recipe was such a fun Valentine's Day meal. Red tomatoes, red wine...delish!
My wonderful high school Spanish teacher and leadership director extraordinaire share this with me and with her faithful coaching through text messages I pulled it off.

The best thing about this recipe is you could really do a lot with it and add whatever flavors you like to kick it up a notch! And it takes a total of 15 minutes, you can't beat that!

Start by boiling water with a little salt for the pasta. In separate pan add 2 pints of cherry tomatoes and a little EVOO (extra virgin olive oil)  and 2 or 3 cloves of garlic. (this was enough for 2-3 people but you may need more tomatoes for a larger crowd)
 COVER for about 8min and then cook uncovered for about 4min. The tomatoes are going to heat up and the skin will get soft and start to peel away. You are making a sauce here to the soft skin makes for a great naturally mushy sauce when its all said and done.
This is the only other top we could find in the room. Resourceful eh?

When the water boils go ahead and add your pasta (we use whole wheat)

After cooking the tomatoes uncovered, add a 1/2 cup of ricotta cheese and a handful of fresh basil

 This is where you could get creative by adding any other herbs, spices or meat (chicken, shrimp). I even thought about adding some other veggies like celery but to be honest it's just so good there's no need.
Add it to the past and vuala! (sp?)

Thank you Mrs. Shockley for this delicious recipe! It was a Valentine's Day hit!

1 comment:

  1. This look A-mazing! I'm going to make it and I'm actually hoping my kids won't like it & then there will be more for me & hubby!