Roasted Cherry Tomato, Garlic & Whipped Ricotta Paccheri

Difficulty Level: Easy

Total Time: 1 Hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. paccheri or other short pasta

• 2 pints cherry tomatoes

• 1/2 cup garlic cloves, peeled

• 1/4 cup extra virgin olive oil

• Sea salt, to taste

• 1 cup whipped ricotta

• 1/2 cup Parmigiano Reggiano, grated

• Crushed red chili flakes

• Basil, for garnish

• Pasta water, as needed

Directions:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes and garlic to an oven‑safe dish. Drizzle with olive oil and season with salt. Roast for 30–40 minutes.

3. Bring a large pot of water to a boil.

4. Once the tomatoes are done, let them cool slightly, then transfer to a blender and blend until smooth.

5. Once the water comes to a boil, add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water.

6. Add the cherry tomato sauce to a large pan over medium-low heat. Stir in the whipped ricotta and Parmigiano. Add pasta water as needed.

7. Strain the pasta and add it directly to the pan with the sauce and 1/4 cup pasta water. Toss over medium‑high heat, adding more pasta water as needed.

8. Plate and finish with basil and chili flakes.