Tomato ricotta pasta with basil parmesan oil✨ by @maxiskitchen
My debut cookbook Maxi’s Kitchen is available for pre-order now. Link in bio 🤍.
Pasta:▪️4 Cups Cherry Tomatoes (20 oz.)▪️1/4 Cup Olive Oil▪️1 tsp Kosher Salt▪️1/4 tsp Pepper▪️1 Cup Ricotta (8 oz.)▪️2 Garlic Cloves, finely chopped▪️8 oz. Rotini, or pasta of choice (1/2 a package)▪️
Basil Parm Oil:▪️1/2 Cup Fresh Basil Leaves (.6 oz), finely chopped▪️1/4 Cup Olive Oil▪️2 Tbsp Grated Parmesan▪️1 Small Pinch Kosher Salt▪️
1️⃣ Preheat the oven to 400F. 2️⃣ To a 9x13” (or similar) baking dish, add the tomatoes, olive oil, salt, and pepper. Toss to coat the tomatoes evenly, then add the ricotta in large dollops on top of the tomatoes. 3️⃣ Bake uncovered for about 35 mins until the tomatoes are blistered and tender. 4️⃣ Meanwhile, bring a medium pot of generously salted water to a boil, and make the basil parmesan oil. To a small bowl, add the chopped basil, olive oil, parmesan, and salt. Mix. 5️⃣ 10 mins before the tomatoes are done, add the rotini to the boiling water and cook according to package directions until al dente (or to your liking). Drain and set aside. 6️⃣ Once the tomatoes are done, immediately add the garlic and cooked pasta to the dish. Stir until all ingredients are well combined, and the sauce coats the noodles. 7️⃣ Transfer onto plates and top with a generous drizzle of basil parmesan oil. Enjoy!
