Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. gemelli or other short cut pasta
1 ½ cups whole milk ricotta
6 garlic cloves, minced
1/3 cup Italian parsley, finely chopped
1 tsp. sumac
1 tsp. crushed red chili pepper
1/3 cup extra virgin olive oil
Juice of 1/2 lemon
1/3 cup Parmigiano Reggiano, finely grated
Salt to taste
Bring a large pot of water to a boil.
Add the ricotta to a blender along with salt to taste. Blend until smooth and glossy.
Add the minced garlic, parsley, sumac and crushed red chili pepper to a glass mixing bowl.
Heat the olive oil in a small saucepan for 2-3 minutes until about 165 °F. Remove from heat and pour over the mixture in the glass mixing bowl.
Once the mixture stops sizzling, add the lemon juice. Stir and set aside.
When the water comes a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Add the whipped ricotta to a large sauté pan or pot along with the garlic olive oil mixture.
Strain the pasta and add to the pan over low heat along with 1/4 cup pasta water. Stir to combine and add more pasta water as needed.
Add the grated Parmigiano and stir again.
Plate and top with more chopped parsley, sumac and grated Parmigiano.