Cherry Tomato Pasta

• porciones: 4 servings
• tiempo activo: 20 minutes
• tiempo total: 30 minutes

Ingredientes

1/2 tsp. kosher salt, plus more for the pasta water

1 lb. spaghetti

1/4 c. olive oil

4 garlic cloves, crushed

1/2 tsp. crushed red pepper flakes, plus more for serving

2 tbsp. tomato paste

1 1/2 lb. cherry tomatoes (about 6 cups)

1/4 tsp. black pepper

1 c. low-sodium chicken broth

1/2 c. fresh basil, cut into a chiffonade, plus more for serving

1/2 c. grated parmesan (about 2 ounces), plus more for serving

1/2 c. whole-milk ricotta cheese, at room temperature

Instrucciones

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1 cup of the pasta water.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until thickened and slightly darkened, about 2 minutes. Stir in the tomatoes, salt, and black pepper and cook until the tomatoes start to turn golden and are beginning to burst, 3 to 5 minutes. Stir in the chicken broth and simmer until the tomatoes burst and become saucy, 5 to 7 minutes.

Add the pasta, basil, parmesan, and ½ cup of the reserved pasta water to the skillet and toss to combine. Splash in more pasta water, a tablespoon at a time, as needed to loosen the sauce.

Serve the pasta dolloped with ricotta and topped with more basil and parmesan.

Nutrición

• Calorías: 712
• Grasa Total: 23 g
• Grasa Saturada: 6 g
• Grasa Trans: 0 g
• Colesterol: 25 mg
• Sodio: 540 mg
• Carbohidratos Totales: 94 g
• Fibra Dietética: 7 g
• Azúcares Totales: 11 g
• Proteína: 26 g