Tomato Ricotta Pasta – Home Trend Magazine

Chef Michael Varga @vergacooks

material

1/2 cup ricotta cheese

4 to 6 pancetta

2 cups cherry tomatoes

1 bunch of fresh basil

1 bunch fresh Italian parsley

1 teaspoon lemon peel

2 tablespoons salted butterfish salt (maldon)

1-2 cups of olive oil

1 bag of rigatoni

2 tablespoons balsamic vinegar

1 garlic clove (peeled)

2 tablespoons kosher salt

direction

1 In an ovenproof dish, combine cherry tomatoes, garlic, balsamic vinegar, kosher salt, and parsley.

2 Line a baking dish with cherry tomatoes and olive oil and cook at 250°F for 1 hour.

3 pieces of crispy pancetta on bread. Prepare 1 tbsp. of olive oil for the sauce.

4 Allow the confit to cool slightly. Using a slotted spoon, add tomato confit, 2 cloves of garlic, herbs, and ricotta to blender. Do not add oil. Blend until smooth. Season with Maldon fishing salt and lemon zest.

5 Boil the pasta as directed. Strain the pasta and reserve 1/4 cup of the pasta water for the sauce. Toss with 2 tablespoons of pasta. of oil from the confit.

6 Put the pasta in a frying pan with pancetta oil and add the sauce. Stir in pasta water, 2 tablespoons. butter and fresh parmesan cheese. Toss his tomatoes with pancetta and reserved confit. Sprinkle with fresh basil, parsley, lemon zest and fishing salt to finish.