Sungold and Ricotta Pasta
![Sungold and Ricotta Pasta](https://chefmeganmitchell.com/media/zoo/images/9CEE18DE-3BB4-41DE-BE1E-60155801EEBB_7ca56a7517635d5bf57a9073e43d42ee.jpeg)
Ingredients
- 8 ounces short cut pasta, lasagna squares used here
- 2 tbsp. extra virgin olive oil, plus more for drizzling
- 3 garlic cloves, thinly sliced
- 12 ounces sungold tomatoes
- Basil oil, for drizzling
- Ricotta
Directions
Begin by bringing a large pot of water to a boil. Liberally season with salt and cook pasta per package directions until al dente.
While the pasta cooks bring a 10-inch nonstick skillet up to heat over medium. Once hot add in the EVOO and garlic. Cook for 2-3 minutes or until golden brown and fragrant.
Remove the chips from the oil with a slotted spoon to a small bowl.
Turn the heat down to medium low and carefully add in the tomatoes. Season with salt and pepper and cook for 5-7 minutes or until they begin to burst and form a sauce.
Turn the heat to low and add the garlic chips back into the skillet. Once the pasta is ready add to the skillet along with 1/2 cup of pasta water if the sauce looks too thick.
Toss and taste for seasoning, adding more salt or pepper if needed.
To serve, scoop some into a shallow bowl and drizzle with basil oil and top with a scoop of ricotta.
Recipe Courtesy of Megan Mitchell