Ingredients

  • black pepper
  • 4 tablespoons room temperature butter
  • 1 carrot, cut into four pieces
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh basil + more for serving
  • 5 cloves garlic, smashed
  • 6 medium to large heirloom tomatoes, finely chopped
  • 1 teaspoon kosher salt
  • 1/3 cup olive oil
  • the rinds of 2-3 parmesan wedges
  • 1/2 cup grated parmesan cheese
  • 1 pound penne pasta
  • pinch of crushed red pepper flakes
  • 1 cup whole milk ricotta cheese

Ready In 55 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Heat the olive oil in a large pot set over medium heat.
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Step 2

  • Add the garlic and cook for 2-3 minutes or until lightly caramelized and fragrant. Slowly add the tomatoes and any juices left on your cutting board.
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  • Length: 3 minutes

Step 3

  • Add the basil, carrots and parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1/2 cup of the pasta cooking water.
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  • Length: 40 minutes

Step 4

  • Drain.Once the sauce has thickened, you can either puree the sauce in a blender or leave it chunky.
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Step 5

  • Remove from the heat, remove the whole garlic cloves and carrots from the sauce. Stir in the pasta, parmesan cheese and butter. Toss to combine. Season to taste with salt, pepper and crushed red pepper flakes. If needed, thin the sauce with pasta cooking water. Divide the pasta among bowls and top with ricotta cheese, black pepper, cherry tomatoes and basil. EAT!
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