Fresh tomato + ricotta pasta

Ingredients:

• 1 lb pasta (shape of your choice)

• 3 tbsp of unsalted butter

• 2 shallots; thinly sliced

• 4 cloves of garlic; thinly sliced

• 1 carton of cherry tomatoes (about 12 oz); sliced in half

• Pinch of red pepper flakes

• 1/2 tsp kosher salt

• 1/4 tsp freshly cracked pepper

• 3 fresh basil leaves

• 1/2 cup of ricotta

• 1/2 cup of grated pecorino Romano cheese

Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package instructions. Before draining, reserve about 1 cup of the pasta water.

While the pasta cooks, melt the butter in a pan over medium heat. Add the shallots and cook until they become translucent, about 3–4 minutes. Stir in the garlic and sauté for another 1–2 minutes until fragrant.

Add the halved cherry tomatoes, red pepper flakes, salt, and pepper. Cook until the tomatoes begin to soften and burst, about 6–8 minutes. If the pan gets too dry, add a splash or two of pasta water to loosen things up.

Transfer the tomato mixture to a blender (or use an immersion blender in a container) and blend until smooth. Add the basil and ricotta, then blend again until the sauce turns a creamy pink-orange color. If the sauce is too thick, thin it with a bit more reserved pasta water.

Return the cooked pasta to the pan and spoon in the sauce, tossing until the pasta is evenly coated. Add the pecorino cheese and stir until well combined.

Serve hot, garnished with extra basil or cheese if desired.