Spaghetti alla Carrettiera (Spaghetti with Ricotta, Tomato and Basil)

Ingredients

• ¼ c. olive oil

• ½ c. ricotta cheese

• 8 fresh basil leaves chopped plus extra for serving

• 1pint cherry tomatoes cut in half

• 5 cloves fresh garlic shopped

• ½ c. grated pecorino romano cheese

• ½-1 c. heavy cream

• 1 ½ pounds spaghetti, fettuccini, or linguine cooked until al dente

• salt/pepper to taste  

Heat oil. Add garlic. Cook garlic until browned. Add tomatoes. Season with salt and pepper. Cook tomatoes, stirring occasionally, for 5-7 minutes on low simmer. Turn off heat. Fold in ricotta. Stir gently while mixing in grated cheese. Turn heat back on simmer and add basil. Stir continually while slowly adding enough cream to make a smooth thick sauce. Mix sauce into cooked pasta. Serve with extra chopped basil and pecorino romano cheese.

This recipe was my favorite summertime recipe at my mom’s house. My Aunt Jo lived with us. She would often make this dish during those hot summer months when fresh basil and tomatoes were picked from my dad’s garden. Today, the restaurants call it “Farm to Table”.  I guess our Italian ancestors were ahead of there time!!!  We just called it what it was, a light, fresh summer meal. Go figure. Anyway, I hope you enjoy this recipe with a nice side of tomato, cucumber, and onion salad and call your meal whatever you want! Manga!!!