Crispy Chili Oil Ricotta Pasta with Charred Tomatoes
Ingredients
- 1 cupricotta
- 12 ouncesspaghetti or linguine
- 1 poundcherry tomatoes
- 4 clovesgarlic
- ½ teaspoonred pepper flakes
- ¼ cupolive oil
- 1lemon
- ·kosher salt
- ·black pepper
- ·parmesan cheese
- ·fresh basil
Prep
- 01
Mince 4 garlic cloves.
- 02
Halve the cherry tomatoes or leave small ones whole.
- 03
Zest and juice the lemon.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Reserve 1 cup pasta water, then drain.
- 02
While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook, stirring occasionally, for 6–8 minutes until they blister and burst. Season with salt and pepper.
- 03
In a small bowl, combine the remaining 1 tablespoon olive oil with the red pepper flakes and minced garlic. Stir into the tomatoes and cook for 1 minute until fragrant.
- 04
Add the cooked pasta to the skillet with the tomatoes. Dollop the ricotta over the top in spoonfuls (don't fully stir it in yet). Add 1/2 cup pasta water and toss gently until the ricotta melts into creamy pockets throughout the pasta, adding more pasta water as needed for a silky sauce.
- 05
Squeeze 1/2 lemon over the dish, taste, and adjust salt and pepper. Divide among bowls and top with grated parmesan, torn basil, and a small pinch of red pepper flakes.
Spice Tips
For milder heat, reduce the red pepper flakes to 1/4 teaspoon or omit them entirely. For extra fire, add another 1/4 teaspoon red pepper flakes to the skillet or finish with a small pinch of cayenne. A tiny splash of vinegar (red wine or champagne) adds bright acidity that plays well with the heat.