SUMMER PASTA WITH HEIRLOOM TOMATO SAUCE AND RICOTTA SALATA

_MG_6628A few weeks ago, I spent a lovely afternoon with the beautiful ladies behind the site, How You Glow. They wanted to make some summer recipes and I knew this light and brightly flavored pasta dish would be perfect. The raw sauce is so simple to make and if you use high quality ingredients, it will be bursting with flavor.

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SUMMER PASTA WITH HEIRLOOM TOMATO SAUCE AND RICOTTA SALATA

Serves 4-6

1 box paccheri shaped pasta or a rigatoni (I used the organic brand Baia Pasta) 3 large or 5 small heirloom tomatoes, stem removed and diced
5 small cloves of garlic
1/4 cup unfiltered olive oil

large handful of basil leaves sea salt
freshly ground black pepper ricotta salata

Place a large stock pot of water over high heat and bring to a boil.

 

_MG_6434While you are waiting for the water to boil, assemble the sauce.

_MG_6461In a large bowl, place the diced tomatoes with all of the seeds and juice. With a garlic press, press the garlic into the bowl. Add the olive oil. Taste. Season with sea salt and black pepper. Taste. Add more olive oil, sea salt, and pepper as necessary. Tear or chop the basil, adding it to the bowl. Reserve a little basil for garnish.

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_MG_6496Once the water is boiling, season it with sea salt and add the pasta.

_MG_6561Cook until al dente. Immediately remove the pasta, scooping it into the bowl with the tomato sauce. Stir to coat. Taste. Season with salt if necessary.

_MG_6608Pour the pasta into a large serving bowl and grate a generous amount of ricotta salata on top. Finish with a little sprinkle of basil.

_MG_6611Enjoy!

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