Beans in Tomato Sauce with Melted Ricotta

Ingredients

• 2 tablespoons olive oil (30 ml )
• 1 medium shallot (diced small)
• 2 teaspoons garlic paste (or minced garlic) (10 grams)
• 12 oz cherry tomatoes (340 grams)
• 1/2 teaspoon salt (plus extra to taste)
• 1/4 teaspoon black pepper
• 3-4 tablespoons water (45-60 ml )
• 1 can white beans (15.5 oz / 439 grams, such as cannellini or great northern beans, drained)
• 1 cup ricotta cheese (or burrata, stracciatella, or cream cheese) (250 grams)
• 1 tablespoon chopped or chiffonaded basil (plus more whole leaves for garnish)

Instructions

1. 1

   Heat olive oil: In a skillet over medium-high heat, heat the olive oil.

2. 2

   Add shallot: Add the shallot and cook for 2-3 minutes until softened.

3. 3

   Add garlic: Add the garlic and cook for another minute until fragrant.

4. 4

   Add cherry tomatoes: Add the cherry tomatoes and 3-4 tablespoons of water. Cook for 8-10 minutes, stirring occasionally and gently pressing the tomatoes with the back of a spoon as they burst and render down. Add more water if needed to keep a bubbly sauce.

5. 5

   Reduce heat and blend: Reduce the heat to medium and use an immersion blender to blend the sauce until smooth.

6. 6

   Add beans and chopped basil: Add the beans and chopped basil, and simmer for another 5-10 minutes, stirring occasionally, until the beans are warmed through and the sauce is bubbling and thickened.

7. 7

   Stir in the ricotta cheese and cook for another minute or so, until it just begins to melt into the dish.

8. 8

   Garnish with torn basil and serve hot with crusty, buttered bread.