Chef Nick Pellegrino's Spaghetti w/ No Cook Cherry Tomato Sauce - WSMV News 4

Chef Nick Pellegrino's Spaghetti w/ No Cook Cherry Tomato Sauce

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Serves 4-6

1 lb fresh heirloom cherry tomatoes, halved or quartered if too big

1 lb spaghetti

¼ cup extra virgin olive oil

4 cloves fresh garlic smashed

¼ cup fresh basil, torn

¼ cup fresh lemon juice

¼ cup ricotta cheese

1 tsp sea salt or kosher salt

½ tsp fresh ground black pepper

¼ cup freshly ground parmesan cheese

Combine tomatoes, olive oil, garlic, half of the basil, lemon juice, salt and pepper in a large bowl. Toss ingredients to combine. Set aside at room temperature for 30 minutes to an hour so tomatoes can marinate. Bring a large pot of salted water to boil and add spaghetti. Cook till al dente, usually about 12 minutes. Reserve ½ cup of pasta water. Add hot pasta to the bowl with tomatoes. Add the reserved pasta water, ricotta, grated parmesan and remaining basil leaves, tossing to combine. Serve immediately or at room temperature with a little more grated parmesan and a bit of fresh lemon zest.


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