Casarecce Recipe
tomato, garlic, ricotta cheese, basil oil
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Ingredients
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Pasta and base
Tomato base with ricotta
Finish and garnish
Method
Pasta preparation
- 1
Bring a large pot of salted water to a boil. Add casarecce pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain.
Tomato and garlic base
- 2
Meanwhile, in a large skillet, heat 1 tablespoon of extra-virgin olive oil over medium heat. Add minced garlic and sauté until fragrant and just starting to color, about 30-45 seconds.
- 3
Add cherry tomatoes to the skillet. Cook until they blister and release juices, about 5-7 minutes. Season with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Creamy ricotta integration
- 4
Stir ricotta cheese into the tomato mixture to create a creamy sauce. If needed, thin with a splash of the reserved pasta water to reach a silky consistency.
Finish and serving
- 5
Add the drained pasta to the skillet with the sauce. Toss to coat, adding more pasta water as needed to emulsify into a light sauce.
- 6
Remove from heat and swirl in basil oil. Sprinkle grated parmesan over the pasta and toss again.
- 7
Garnish with fresh basil leaves and adjust seasoning with additional salt and pepper to taste. Serve immediately.