The vibrant flavors of tomato and basil are the soul of this quick sauce. A sprinkling of ricotta salata cheese adds a salty pungency. If you can’t find ricotta salata, try feta cheese instead.
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this is my go-to recipe for summer perfection. Let the tomatoes stand for a bit with the garlic, use the best produce you can find, do not skip the seeding of the tomatoes. Dried pasta is fine. I use feta rather than ricotta salata (because it's easier to get), and I use more than is called for (to add the saltiness that some tomatoes crave). My kids call it "taste of summer pasta". DON'T bother to make this if you don't have ripe, fresh tomatoes. Winter tomatoes will not do.
Really disappointing. I made this with tomatoes and basil from my garden, and it was surprisingly bland. I might try it again, letting the sauce sit for a while, to see if that helps, but my husband called it a "waste of a good garden tomato". To be fair, I used dried shell pasta instead of orecchiette, as I didn't have the time to make pasta and couldn't find orecchiette in the supermarket.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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