Receta de pasta con tomates frescos y requesón

Ingredientes

• 8 ounces whole wheat pasta (, (I use farfalle))
• 1/3 cup extra-virgin olive oil
• 3 cloves garlic (, minced or pressed)
• 1 pound cocktail size tomatoes (, (about 8-10 tomatoes), quartered)
• kosher salt and freshly ground black pepper
• 2 cups fresh spinach leaves
• 1/3 cup fresh basil (, slivered)
• 1/2 cup Parmesan cheese (, grated)
• 1 cup fresh ricotta cheese

Preparación

1. 1

   Boil the pasta. Cook the whole wheat pasta in salted water 1 minute less than the package directions, so pasta is done, but al dente. Drain and reserve ¼ cup of the pasta water.

2. 2

   Infuse the oil. In a large sauté pan, heat the olive oil over medium heat. When hot, add the minced garlic and reduce heat to medium-low. Cook for about 5 minutes until oil becomes fragrant, stirring often. Be sure to watch the garlic so it doesn’t burn.

3. 3

   Warm the tomatoes. Add the tomatoes with any juice and season with kosher salt and freshly cracked black pepper. Cook for 2-3 minutes until warmed through.

4. 4

   Build the sauce. Add the drained hot pasta to the tomatoes. Add the fresh spinach and toss until spinach begins to wilt. Add the fresh basil leaves, grated parmesan cheese and more kosher salt and pepper to taste. If the pasta seems dry, add more olive oil or 1-2 tablespoons of pasta water to the pasta mixture.

5. 5

   Finish and serve. Top with dollops of fresh ricotta, drizzle with more olive oil, and serve warm.