We eat a lot of pasta in our house, but we rarely eat the same dish twice a month. Pasta lends itself to so many variations. You could easily eat pasta every day for a year and never have the same dish twice. When ripe, tasty tomatoes are available during the summer, I often use tomatoes either raw or barely cooked in sauces. This pasta came about when I had a little ricotta cheese and a small log of goat cheese in my refrigerator that needed to be used up.
I love to experiment in the kitchen, and I will admit that some of my experiments have turned out better than others. When my husband tasted this dish, he immediately told me that it was a keeper and that I had to share it on the blog. The creamy sauce coats the pasta perfectly without being too heavy. The burst, sweet tomato topping compliments the sauce really well. This is such a satisfying pasta dish, I serve it along with a big, mixed green salad to round out the meal.
Deborah Mele 2020
- 3/4 Cup Ricotta Cheese
- 3/4 Cup Goat Cheese
- 1/3 Cup Heavy Cream or Half and Half
- 1/4 Cup Grated Parmesan Cheese
- Salt & Pepper
- 1/4 Cup Fresh Herbs (Basil, Parsley, Oregano)
- 1 Pound Dried Pasta
Burst Tomato Topping:
- 3 Tablespoons Olive Oil
- Salt & Pepper
- 2 Garlic Cloves, Minced
- Pinch Red Chili Flakes
- 3 Cups Halved Ripe Cherry Tomatoes
- Grated Parmesan or Pecorino Romano Cheese
- Put ricotta and goat cheese in a blender.
- Slowly add the half and half or heavy cream to loosen it.
- Add grated cheese, salt, pepper, and fresh herbs.
- Pulse until the herbs are finely chopped.
- The sauce should be similar to a thick sour cream.
- Bring a large pot of lightly salted water to a boil.
- While the water is heating, heat the olive oil for the topping in a skillet over medium heat.
- Add the salt, pepper, and chili flakes, and cook a minute or so, just until fragrant.
- Add the tomatoes and cook, stirring occasionally, until the tomatoes soften, about 4 to 5 minutes.
- Cook the pasta until it is "al dente", then drain, reserving a small cup pf pasta water.
- Return the pasta to the pot and scoop the cheese mixture on top, reserving a couple of spoonfuls for serving.
- Cook a minute or two on high heat, adding just enough pasta water to loosen the sauce so it coats the pasta.
- Serve the pasta in individual bowls with a scoop of tomato topping on each, and a spoonful of the cheese sauce.
- Pass the grated cheese at the table for those who want it.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 598Total Fat: 36gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 71mgSodium: 640mgCarbohydrates: 44gFiber: 3gSugar: 5gProtein: 26g