Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. Casarecce pasta
2 pints cherry tomatoes
10 (ish) garlic cloves
1/4 cup extra virgin olive oil
10 (ish) sprigs of fresh thyme
1 1/2 cups whole milk ricotta
1/3 cup Parmigiano Reggiano, finely grated
Fresh basil for garnish
Salt & pepper to taste
Preheat the oven to 400°F.
Add the cherry tomatoes, garlic and thyme to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt and pepper to taste. Bake in the oven for about 40 minutes. Remove and set aside. Discard the thyme leaves.
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.
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.
Strain the pasta and add to the pan with the whipped ricotta along with 1/4 cup pasta water and Parmigiano. Mix to combine.
Plate and top with the roasted tomatoes, balsamic glaze and basil.