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Burst Cherry Tomato Angel Hair Pasta with Lemon and Ricotta Recipe

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This recipe for Burst Cherry Tomato Angel Hair Pasta with Lemon and Ricotta, by , is from The Hope Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Romagnoli Hascher

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. angel hair pasta
1 Tbsp. olive oil, divided
1 pint cherry tomatoes
2 cloves garlic, minced
cup dry sherry
2 tsp. lemon zest
2 Tbsp. lemon juice
tsp. salt
cup fresh basil, cut into thin ribbons
1 cup ricotta cheese

Directions:
Directions:
Bring a large pot of water to a rolling boil. Season liberally with salt. Heat a large skillet to medium-high heat and add 2 tsp. olive oil. Add cherry tomatoes and cook until the skin on the tomatoes starts to burst about 5 to 6 minutes. Add garlic to skillet and cook for another minute. Add sherry to skillet and let liquid reduce for 1 to 2 minutes. Use the back of a wooden spoon to gently smash tomatoes, releasing their juices. Add lemon zest, lemon juice, and salt to skillet. Continue to cook until the tomatoes are completely cooked and soft. Meanwhile, cook angel hair pasta in pot of water until it is just shy of being done. Using tongs, transfer angel hair pasta to skillet, reserving some pasta water. Toss pasta in the tomato sauce and add more pasta water liquid as necessary. [Tip: add cup of pasta water at a time to skillet with pasta until you have a sauce-like consistency, up to cup or more if necessary]. Season pasta mixture with salt and pepper. Add in the basil and toss to combine. Finish pasta with small dollops of ricotta cheese over the top.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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