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Pasta with Raw Tomato and Ricotta

4 cups Cooked Pasta, Reserve A Few Spoonfuls Of Pasta Water
4 ounces, weight Ricotta Salata, Crumbled
1 whole Onion, Diced
5 ounces, weight Baby Bella Mushrooms, Sliced
1 pint Grape Tomatoes, Sliced In Half
1 Tablespoon Garlic, Minced
5 Tablespoons Olive Oil
1 teaspoon Dried Basil
Salt And Pepper, to taste


1. In a small bowl, combine tomatoes, garlic, olive oil, basil, and salt and pepper. Cover and let sit at room temperature for at least 2 to 3 hours. This will seem like a lot of oil, but fear not! 2. After the tomatoes have sat, drain the excess oil off into a skillet. You will use this to saute the onions and mushrooms. 3. Over medium heat, cook onions in the oil from the tomatoes, until soft and tender. 4. Add mushooms and cook through. Add a few spoonfuls of pasta water to the mixture and stir. Turn heat off and toss in tomatoes. 5. Serve over hot pasta and sprinkle evenly with crumbled ricotta salata.

Source: tastykitchen.com