i saw giada make this on her show a few months ago and it looked so good. i eat way too much pasta, but i knew i'd be trying it eventually. i wasn't sure if i'd actually like it though because i have never had ricotta salata and i'm not too keen on lemon juice in foods usually. i gave it a shot today though and thought it was pretty tasty. it was pretty simple and fast too. the only part that got tedious was seeding and chopping up the tomatoes. i learned that the best method was to cut each tomato in half and use a teaspoon to scoop out the seeds and innards. then just dice what's left.
| |
 | |
| 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.
No comments:
Post a Comment