A sliver of Rome: Tomato Ricotta Pasta Recipe
Rome is a walking museum. The entire city is filled with historic monuments, sculptures, buildings, and cathedrals at every turn – history is everywhere. I still remember walking through the streets of Rome, past the Roman Forum, rushing to catch the Colosseum at sunset. Waiting for the crowds to clear to get the perfect view (and photo) of the Colosseum, my hair sticking to my neck from the humidity, the heat, and the resulting sweat. I was 20 minutes late to the EatWith dinner I had signed up for, A Roman Dinner Party, which ended up being a night filled with laughter, stories, wine, and new friends. This recipe is inspired by the tomato-ricotta spaghetti I had that night, cooked to al dente perfection.
- 3 cloves of garlic
- 1/4 of a yellow onion
- 2 large early girl tomatoes (or on-the-vine)
- 2 heaping spoonfuls of ricotta ~2 tbsp (confirm this)
- 1/2 lb pasta
- herbs: I used basil and parsley
- Finely dice onions, garlic, tomatoes, and herbs.
- Saute onions in olive oil until onions start to turn translucent, toss in garlic. Once garlic starts to brown, add in tomatoes and season with salt.
- Simmer tomatoes on low heat for 15 minutes.
- Remove from heat and allow it to cool. Once cool, stir in the ricotta and the herbs.
- Mix in pasta and top with additional herbs.