Heirloom Tomato Pomodoro Penne Pasta.
It's a super simple recipe, but you guys, it is INSANELY delicious.
Foto: Half Baked Harvest
Ingredients
- 1/3 cup olive oil
- 5 cloves garlic (smashed)
- 6 medium to large heirloom tomatoes (finely chopped)
- 1 cup fresh basil + more for serving
- 1 pieces carrot (cut into four)
- the rinds of 2-3 parmesan wedges
- 1 teaspoon kosher salt
- 1 pound penne pasta
- 1/2 cup grated parmesan cheese
- 4 tablespoons room temperature butter
- pinch of crushed red pepper flakes
- 1 cup whole milk ricotta cheese
- black pepper
- 1 cup cherry tomatoes (halved)
Steps
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Heat the olive oil in a large pot set over medium heat. Add the garlic and cook for 2-3 minutes or until lightly caramelized and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the basil, carrots and parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
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Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
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Once the sauce has thickened, you can either puree the sauce in a blender or leave it chunky. Remove from the heat, remove the whole garlic cloves and carrots from the sauce. Stir in the pasta, parmesan cheese and butter. Toss to combine. Season to taste with salt, pepper and crushed red pepper flakes. If needed, thin the sauce with pasta cooking water. Divide the pasta among bowls and top with ricotta cheese, black pepper, cherry tomatoes and basil. EAT!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 0.3333333333333333 cup | - | - |
| garlic | 5 cloves | - | - |
| to large heirloom tomatoes | 6 medium | Rp 12.000/kg | Rp 7.200 |
| fresh basil + more for serving | 1 cup | - | - |
| carrot | 1 pieces | - | - |
| the rinds of 2-3 parmesan wedges | - | - | - |
| kosher salt | 1 teaspoon | - | - |
| penne pasta | 1 pound | - | - |
| grated parmesan cheese | 0.5 cup | - | - |
| room temperature butter | 4 tablespoons | Rp 5.000/papan | Rp 10.000 |
| pinch of crushed red pepper flakes | - | - | - |
| whole milk ricotta cheese | 1 cup | - | - |
| black pepper | - | - | - |
| cherry tomatoes | 1 cup | Rp 12.000/kg | Rp 2.844 |
*Estimated market prices, may vary by region
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