This dish is heaven in my eyes. I love a simple ingredient meal — even though there are minimal ingredients, it is packed with flavor and delight. I'm picky about tomatoes and really only enjoy them in their peak summer months. They just taste so much better to me. I had the best heirloom tomato salad yesterday, need to recreate that one!
Sungolds are so bright and sweet and since they have a short summer window, now is the time to jump on treating yourself to this recipe. Between their flavor, quality noodles, and the ricotta (KEY)... just so good.
I haven't gotten around to making our own pasta, but it's on my list. For now, I will either go to my favorite local market (Diablo Foods) and pick up their freshly made egg noodles, or will buy the Flour + Water spaghetti noodles to use for this.
What you'll need
For 2 servings
1 punnet of sungolds
Fresh basil bunch
2 Garlic cloves
Red chili flakes
extra virgin olive oil
Pasta noodle of choice
Ricotta Salata
The method
Dice the garlic cloves and cut the sungolds in half and place into a medium sized frying pan on medium heat. I drizzle a good amount of olive oil — everything should be well coated. Place a few stems of basil on top (you'll remove at the end, just want to get that yummy flavor infused). Cook for 6-8 minutes so that the juice from the tomatoes and the olive oil create a thicker sauce. While you wait, get your noodles ready! Once the sauce looks ready—add in the noodles (with a little splash of the pasta water! this helps thicken sauces, too). I stir everything for a minute or so and then turn off the heat / put a lid on the pan and let everything soak for a couple minutes. To garnish, chop up fresh basil leaves and slice ricotta salata on top (I prefer to use this slicer for presentation purposes!), and chili flakes if you like a little kick. Bon appétit!
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