Salina-Style Spaghettini With Cherry Tomatoes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A simple spaghetti tossed with warm tomato-fresh mint sauce. Ingredients:
5 tablespoons extra virgin olive oil |
6 dozen small ripe cherry tomatoes, cut in half |
1/4 teaspoon cayenne |
1 lb dried spaghettini or 1 lb angel hair pasta |
1 large garlic clove, minced |
1/2 cup loosely packed fresh mint leaves |
1 1/4 cups freshly grated ricotta infornata or 1 1/4 cups ricotta salata |
Directions:
1. Bring a large pot of water to a boil.
2. Add olive oil and cherry tomatoes to a large straight-sided saute pan.
3. Sprinkle with cayenne; warm over medium heat until tomatoes begin to give off some of their juice, shaking the pan every so often.
4. Meanwhile, salt the boiling water in the pot; add in the spaghettini; cook, stirring often, until al dente; drain, reserving 1 cup of the pasta cooking water.
5. Transfer the pasta to the saute pan; add in garlic and toss with the tomatoes.
6. Add 1/3 cup reserved pasta water; toss over medium heat until the water and oil emulsify.
7. Add more water as necessary, a tablespoon at a time, until you have a nice creamy consistency and all the strands of spaghettini are well coated with sauce.
8. Tear the mint leaves into small pieces and toss with the spaghettini.
9. Transfer to heated bowls and top with the cheese; serve immediately.
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