20 minutes
A delightful summer pasta dish featuring ripe tomatoes, creamy ricotta, and fragrant herbs.
Ripe Soft Tomatoes, Halved
0 oz
Extra Virgin Olive Oil, Good Quality
tablespoons
teaspoons
Garlic Clove, Grated or Minced
each
Red Chile Flakes
teaspoons
0 lb
Ricotta Salata Cheese, Crumbled
0 oz
Mixed Soft Fresh Herbs, Basil, Mint, Chives, Torn
cups
Fresh Ricotta, For Serving
as needed
Sea Salt, For Serving
as needed
1. Prepare Tomato Sauce
Grate the ripe tomatoes into a large bowl to collect the pulp. Discard the skins. Mix the tomato pulp with extra-virgin olive oil, kosher salt, grated garlic (optional), and red chile flakes. Let this mixture sit to allow the flavors to meld.
2. Cook Spaghetti
Cook the spaghetti in a large pot of salted boiling water until al dente. Drain and immediately toss with the tomato sauce mixture.
3. Add Cheese and Herbs
Add crumbled ricotta salata and torn herbs to the pasta, tossing gently to combine well.
4. Serve
Serve the pasta topped with fresh ricotta, a sprinkle of sea salt, and a drizzle of olive oil.
Opt for ripe, in-season heirloom or vine-ripened tomatoes for the freshest, most flavorful sauce.
Choose a good-quality, extra-virgin olive oil to elevate the dish with its nuanced flavor.
Slightly undercook the spaghetti to maintain the perfect texture as it will continue to absorb some of the sauce.
Keep some of the pasta's cooking water to adjust the sauce consistency and help it adhere to the spaghetti.
Integrate a variety of fresh herbs like basil, parsley, or tarragon, tearing them by hand to avoid bruising.
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