Pasta with Ricotta, Tomatoes and Herbs

• porce: 4 servings
• celkový čas: 45 minutes

Ingredience

2 pints grape or cherry tomatoes, halved

1/4 teaspoon white sugar

1/4 cup plus 2 tablespoons extra-virgin olive oil, divided, plus more to serve

Kosher salt and ground black pepper

1 1/2 cups finely chopped mixed fresh herbs, such as mint, basil, thyme, oregano and/or marjoram (see headnote)

1 15- to 16-ounce container whole-milk ricotta cheese

1 pound spaghetti or linguine

Finely grated Parmesan cheese, to serve

Pokyny

In a large bowl, combine the tomatoes, sugar, ¼ cup of the oil, 1 teaspoon salt and ½ teaspoon pepper. Toss, then, using a potato masher, gently crush the tomatoes until they release some juice. Let stand at room temperature for at least 15 minutes or up to 1 hour, stirring occasionally.

To the tomato mixture, add the herbs and fold until incorporated. Stir in 1 cup of the ricotta; set aside. In a small bowl, stir together the remaining ricotta, the remaining 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

In a large pot, bring 7 cups water to a boil. Stir in the pasta and 1 teaspoon salt, then cook, stirring often, until the pasta is al dente. Drain the pasta in a colander set in a large heatproof bowl. Shake the colander to remove as much water as possible, then add the pasta to the tomato-ricotta mixture; reserve the cooking water. Using tongs, toss to combine, adding reserved pasta water 1 tablespoon at a time until the sauce clings to the noodles.

Divide the pasta among individual bowls, drizzle with additional oil and serve, offering the seasoned ricotta and Parmesan cheese on the side.