| 1 pound rotini pasta|
1 1/4 pound Roma tomatoes, seeded and diced
1/4 cup extra-virgin olive oil
1 large lemon, zested and juiced
1 cup crumbled ricotta salata cheese or feta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.
whoaaa, extreme pasta closeup!
anyway, i made this pasta so i could give some to my brother (like i mentioned before, he doesn't cook often) but he hasn't come by to try it yet. hopefully he will approve. i used feta cheese instead of ricotta salata and i don't remember if he likes it. we usually like to make a pasta salad with penne, mozzarella, tomatoes, and a dressing of balsamic vinegar and olive oil. this is similar with the tomatoes and cheese, but tastes a bit lighter due to the lemon. i haven't decided which i like better because they taste different.