Nothing makes my husband (sous chef) happier that a One pot anything! Begin with using the oil of the sun-dried tomatoes to cook the shallots and garlic. Then add in smoked paprika and chili flakes, toss together with penne pasta, plenty of parmesan, and fresh herbs. When the pasta is tossed with creamy whipped ricotta cheese it melts into the most delicious sauce. Dinner in less than 30 with no mess.
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Serves 4
1 jar (8 ounce) oil-packed sun-dried tomatoes
2 small shallots
4 cloves garlic, chopped
1 1/2 teaspoon smoked paprika
red pepper flakes
salt and pepper
1 pound short cut pasta, penne
1 cup whole mild ricotta
2 tablespoon lemon juice
1 cup grated Parmesan cheese
2 tablespoon butter
1/3 cup parsley, chopped
1/3 cup basil, chopped
1. Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes.
2. Set the pot over medium-high heat. Add the shallots and garlic, cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, paprika, and a pinch each of red pepper flakes, salt, and pepper. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes.
3. Meanwhile, whip the ricotta and lemon in a food processor until creamy. Season with salt.
4. To the pasta, stir in in the parmesan and butter until very creamy. Remove from the heat and stir in the basil and parsley.
5. Swirl the ricotta into a large pasta bowl or individual bowls. Add the hot pasta and lightly toss with the ricotta. Top each bowl with additional herbs and parmesan. Adapted from: HalfBakedHarvest
