Ingredients
- ½ cup extra-virgin olive oil
- 6 garlic cloves smashed
- 4 cups cherry tomatoes (two 1-pint containers, i love the heirlooms but any types works)
- ricotta
- 2 large sprigs basil plus 1 cup basil leaves
- kosher salt
- 12 oz. pasta*
- fresh burrata or parmesan (we’ve done both)
- breadcrumbs (store bought or homemade)
- zest of 1 lemon
Instructions
- heat ½ cup oil in a large heavy pot over low. add the garlic and cook, stirring, until softened and fragrant but not browned, about 2 minutes.
- increase heat to medium and add tomatoes, basil sprigs, and 1½ tsp. salt. cook for 15-20 minutes until the tomatoes blister. you can start to pop some of them, but leave some in tact.
- meanwhile, boil salted water for your pasta and cook until al dente, reserving 1/2 cup of pasta water.
- if you’re doing the breadcrumbs, cook them in olive oil in another pan along with the lemon zest until golden brown. save them for later.
- add 1-2 tablespoons of ricotta to the tomatoes and stir in well until it’s at your desired creaminess level. discard the basil sprigs and garlic. if the sauce seems thick, add one tablespoon of the pasta water at a time until you loosen it up enough.
- add the al dente pasta to the tomatoes, and mix until combined.
- serve in bowls and top with the breadcrumbs, freshly chopped basil leaves and either half a ball of burrata or grate parmesan directly on top.
