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Categories:
tomatoes fresh basil coarse kosher salt garlic Ricotta cheese whipping cream fresh ground pepper nutmeg cheese Mozzarella cheese rotelle pasta olive oil freshly grated Parmesan cheese
Viewed: 64 - Published at: 2 years agoIngredients
- 2 3/4 lbs tomatoes, cut into 3/4-inch dice (or cherry tomatoes, halved)
- 1/2 cup shredded fresh basil
- 1 1/2 teaspoons coarse kosher salt
- 1 large garlic clove, minced
- 1 cup ricotta cheese, room temperature
- 2 tablespoons whipping cream
- fresh ground pepper
- freshly grated nutmeg
- 2 ounces Fontina cheese, cut into 1/4 inch dice (1/2 cup)
- 2 ounces fresh mozzarella cheese, cut into 1/4 inch dice (1/2 cup)
- 1 lb rotelle pasta or 1 lb other short pasta
- 2 tablespoons olive oil
- 1 cup freshly grated parmesan cheese
Method
- Combine first four ingredients in a medium bowl. Let stand at room temperature 1-2 hours stirring occasionally.
- Fluff ricotta with a fork. Thin to creamy consistency with whipping cream. Season with pepper and nutmeg. Mix in Fontina and Mozzarella. Let stand at room temperature while cooking pasta.
- Drain most of the liquid from tomatoes leaving just enough to keep moist. add pasta to a large amount of boiling salted water, stirring to prevent sticking. Cook until just tender but still firm to bite. Drain well. Place in a heated bowl. Mix in olive oil. Add cheese mixture and toss until cheese begins to melt. Spoon tomato mixture over top; toss mixture at the table. Sprinkle each serving with Parmesan.
