Summer is in full swing, and we all know what that means…TOMATO SEASON! I’m sure you all have a bountiful crop of tomatoes lying around from your garden..and if not, a plentiful supply of them from the farmers market or grocery store. So what better recipe to make with them than a gorgeous, easy Summer pasta dish?
Now I know this may sound weird, but I am not a fan of raw tomatoes. Never have, never will. Yeah, I am THAT person. But, when they’re cooked with a plethora of fresh ingredients to sweeten them up and break them down into a gorgeous sauce or salsa? I’m a huge tomato fan once they are transformed into some sweet and savory deliciousness…so here we go. Balsamic Tomato Basil Pasta with Fresh Ricotta.
This is truly Summer in a Bowl, my friends. This pasta dish is so simple and fresh you’re gonna love it. I made a lovely chunky sauce with a batch of chopped fresh tomatoes, simmered in 7 Barrels Balsamic Vinegar and their Sweet Basil Olive Oil (omg #LOVE!), with sautéed sweet onions and garlic, red pepper flakes and chicken stock. Then I tossed the pasta with a little bit of the pasta water, added the cooked balsamic tomato sauce, and topped it with fresh basil, some big dollops of fresh ricotta, and lots of Parmesan cheese. Juicy, sweet, tangy, savory perfection.
This is truly Summer in a Bowl, my friends. Made with fresh tomatoes simmered in 7 Barrels Balsamic Vinegar and Sweet Basil Olive oil, with sautéed sweet onions and garlic making a lovely chunky tomato sauce..topped with fresh basil and ricotta cheese and more Parmesan cheese! And it's so easy to make that you won't be slaving over the stove in this hot weather either. Juicy, sweet, tangy, savory perfection.
- 1 pound of pasta, reserving some of the pasta cooking water
- 1 tablespoon Seven Barrels Sweet Basil extra virgin olive oil
- 4-6 large tomatoes, diced
- 1 small onion, diced (about 1/2 cup)
- 3 cloves garlic, minced
- 1/2 teaspoon dried red pepper flakes
- 1/2 cup Seven Barrels Traditional Balsamic vinegar
- 1/4 cup chicken stock
- 2 tablespoons cornstarch
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh ricotta cheese, for garnish
- 1/4 cup fresh basil, torn into pieces, for garnish
- Sea salt
- Freshly ground black pepper
- Cook pasta according to package directions, drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add tomatoes, onions, garlic and red pepper flakes.
- Reduce the heat to medium and cook 3 to 5 minutes over medium heat, until onions begin to get soft and lightly browned and tomatoes release some of their liquid.
- Place balsamic vinegar, chicken stock, and cornstarch in a small bowl and whisk well. Carefully add it to the skillet and continue to cook for a few minutes more until the sauce slightly thickens; remove from the heat.
- Add the cooked pasta to the skillet with the tomatoes, and toss together over low heat for an additional few minutes until the sauce coats the pasta. Add a small amount of the pasta cooking water if the mixture is too dry, to your desired sauce consistency.
- Place the pasta in large bowl and top with fresh grated Parmesan, ricotta cheese, and basil. Season with salt and pepper to taste.
- Serve hot, immediately with some crusty garlic bread.
Yes please, I’ll take another bowl.