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Chef Megan Mitchell

Online Cookbook

Sungold and Ricotta Pasta

  • Complexity: medium
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Sungold and Ricotta Pasta


  • 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


  1. Begin by bringing a large pot of water to a boil. Liberally season with salt and cook pasta per package directions until al dente.

  2. 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. 

  3. 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.

  4. 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. 

  5. 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

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