I want to try this recipe so bad because it looks so good! Truly I wish I had made this last night so that I could have it?s left over?s this morning for breakfast. Jill Stuart?s tomato pasta salad has all the ingredients that make me dance like: cherry?tomatoes? sourdough bread,basil and plenty of olive oil. Jill herself called this recipe a???great early-fall comfort dish? ?adding ?It?s also super easy to make when entertaining.?. I like the sound of that! Scroll down for deets!
Warm Tomato and Ricotta Pasta Salad by Jill Stuart
2 pt. cherry tomatoes, cut in half
1/3 cup extra-virgin olive oil plus
2 Tbsp. for brushing
? cup red wine vinegar (I always use a little extra)
1 tsp. super-fine sugar
4 thick slices whole-wheat or sourdough bread
1 garlic clove, cut in half
1 lb. rigatoni pasta
1 cup finely shredded basil
9 oz. ricotta cheese
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Preheat oven to 425?F. Put tomatoes, olive oil, vinegar, and sugar in a large bowl and stir to combine. Season with salt and pepper. Cover and leave to marinate while you prepare rest of dish.
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Rub bread on both sides with cut side of garlic. Brush with extra olive oil and sprinkle with salt. Put bread on a baking tray and cook in oven for 20 minutes, or until crisp. Remove from oven and crumble into coarse bread crumbs with your hands. Set aside.
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Cook rigatoni in a large pot of rapidly boiling salted water until al dente, according to package instructions. Drain well and then add to tomatoes. Add basil and toss to combine. Divide pasta between serving plates, or put it on one large serving dish, crumble over ricotta cheese, and sprinkle with bread crumbs.
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Serves:?4 to 6
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