Tomato & Ricotta Pasta
Such a fresh, end of summer meal. Perfect to maximize the last of tomato and pepper season.
2 pints cherry or grape tomatoes (about 4 cups), halved
2 small red, yellow, or orange bell peppers, diced or medium
1/4 cup extra-virgin olive oil
2 Tablespoons red-wine vinegar
1 garlic clove, minced
Coarse salt and ground pepper
3/4 pound medium pasta shells
1/2 cup fresh basil leaves, torn into small pieces(use more if you like basil…I did and do)
3/4 cup or so of ricotta for serving (I used a goat ricotta that was mind-blowing)
In a large bowl, toss together tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper. Let sit at room temperature, 20 minutes.
Meanwhile in a large pot of boiling salted water, cook pasta according to package instructions. Drain and add pasta to sauce tossing to combine. Add the basil and ricotta and serve right away.
*This recipe is from Marta Stewart’s Everyday Food*