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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