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Cherry Tomato Pasta

Ingredients

  • 1/2 teaspoon Kosher salt, plus more for the pasta water
  • 1 pound spaghetti
  • 1/4 cup olive oil
  • 4 garlic cloves, crushed
  • 1/2 teaspoon crushed red pepper flakes, plus more for serving
  • 2 tablespoons tomato paste
  • 1 1/2 pounds cherry tomatoes (about 6 cups)
  • 1/4 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 1/2 cup fresh basil, cut into a chiffonade, plus more for serving
  • 1/2 cup grated Parmesan (about 2 ounces), plus more for serving
  • 1/2 cup whole-milk ricotta cheese, at room temperature

Cooking Instructions

Step 1: 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.

Step 2: 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.

Step 3: Add the pasta, basil, Parmesan, and 1/2 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.

Step 4: Serve the pasta dolloped with ricotta and topped with more basil and Parmesan.

Enjoy this easy weeknight recipe from The Pioneer Woman!