Burst Cherry Tomato Angel Hair with Lemon and Ricotta
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Wednesday, August 12, 2015

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Burst Cherry Tomato Angel Hair with Lemon and Ricotta

Kelly Mike - Wednesday, August 12, 2015


  • 8 ounces angel hair pasta
  • 1 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 2 garlic cloves, minced
  • ¼ cup dry sherry
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • ¼ cup basil cut into thin ribbons
  • 1 cup ricotta cheese


  1. Bring a large pot of water to a rolling boil. Season liberally with salt.
  2. Heat a large skillet to a medium-high heat. Add 2 teaspoons olive oil. Add cherry tomatoes. Cook until the skin on the tomatoes are starting to burst, about 5-6 minutes. Add garlic, cook another minute.
  3. Add sherry, reduce for 1-2 minutes. Use the back of a wooden spoon to gently smash the tomatoes, releasing their juice.
  4. Add lemon zest, lemon juice and salt. Continue to cook until the tomatoes are completely cooked and soft.
  5. In the meantime, cook angel hair until its just shy of begin done.
  6. Using tongs transfer angel hair to tomato sauce, reserve cooking liquid.
  7. Toss pasta with the sauce. The sauce will most likely need a little bit more liquid, add ¼ cup of the starchy cooking liquid to the pasta until you have a sauce-like constancy.
  8. Season with salt and pepper.
  9. Add in the basil, toss until combined.
  10. Dot with ricotta cheese.


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