Tomato & Ricotta Pasta

vegetarian tomatoes pasta ricotta basil

Ingredients

  • 100g sun-dried tomatoes

  • 120g ricotta

  • 10g fresh basil

  • 30g grated parmesan, extra for serving

  • 3 tbsp olive oil

  • 2 Garlic cloves

  • salt & pepper, to taste

  • 300g pasta (eg spaghetti), 4 servings

Directions

  1. Add the sun-dried tomatoes, ricotta, olive oil, basil, garlic, parmesan, and salt & peper (to taste) to a food processor and blend to a coarse consistency. Set the tomato pesto aside until the pasta is done.
  2. Boil some salty water in a pot and cook the pasta (~9 mins for spaghetti).
  3. Drain the pasta, but reserve some water (~1/2 cup).
  4. Return the pasta to the pot and mix in the tomato pesto, adding some pasta water as needed to achieve a silky sauce consistency.
  5. Serve with fresh ground black pepper and grated parmesan.