Creamy Tomato Pasta
Servings: 4 people
- 12 ounces (340 grams) casarecce pasta or another pasta shape / cooked in 3 quarts/12 cups/3 Liters water and 1½ tablespoons/21 grams sea salt.
- 12 ounces (340 grams) vine tomatoes
- ½ cup (125 grams) ricotta cheese or non-dairy ricotta
- ¾ cup (60 grams) grated parmesan cheese or non-dairy parmesan
- ¼ cup (55 grams) extra virgin olive oil
- ⅔ cup (25 grams) fresh basil leaves
- 3 tablespoons (30 grams) pine nuts substitute almonds
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper substitute red pepper flakes
- COOK PASTA: In a large pot, bring the water to a boil, add the salt, and 12 ounces casarecce pasta. Cook per package instructions, stirring occasionally.Reserve 1 cup cooking water, drain the pasta, and add it to a large mixing bowl.
- MAKE SAUCE: cut 12 ounces vine tomatoes in half and discard seeds and juice.Add tomatoes, ½ cup ricotta cheese, ¾ cup grated parmesan cheese, ¼ cup extra virgin olive oil, ⅔ cup fresh basil leaves, 3 tablespoons pine nuts, ½ teaspoon salt, and ⅛ teaspoon black pepper to a food processor.
- Pulse until creamy. Stop and scrape down the sides of the food processor once or twice.Taste and adjust for salt.
- SERVE WITH PASTA: Mix the sauce with the pasta in a large mixing bowl.If the sauce is too thick, add a few tablespoons of reserved pasta cooking water until you reach your desired consistency.
- Portion the pasta on a plate and garnish with fresh basil leaves and a drizzle of oil. Serve immediately.
Nutrition information is an estimate for 1 serving of creamy tomato pasta out of 4 servings.
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