Prep Time 10 mins Cook Time 20 mins
300g/11oz Penne Pasta
4 Cloves Garlic, crushed
1 kg (2 Pints) Cherry Tomatoes
2 Tsp Tomato Paste
1 Tsp Dried Italian Herbs
1/4 Tsp Chili Flakes
2 Tbsp. Butter melted
4 Tbsp. Olive Oil
Salt and pepper to taste
1/2 Cup Chopped Fresh Basil plus extra for garnish
1 c. Ricotta
Extra Virgin Olive Oil for drizzling
Cook pasta al dente and reserve a 1/4 cup of the starchy pasta water.
While the pasta is cooking, prepare the sauce. Slice half the cherry tomatoes and leave the remaining whole.
Add the olive oil and garlic to a large pan and sauté for just 1 minute.
Add the tomatoes, Italian seasoning, chili flakes, salt and pepper. Stir to combine, then place a lid on the skillet and let the tomatoes simmer for about 10 minutes, stirring occasionally. Let the tomatoes simmer just until they start to break down and soften. Stir in the tomato paste and cook for just 1 more minute.
Turn off heat and add the butter and chopped basil. Stir until the butter is melted.
Add the cooked and drained pasta and stir to coat the pasta in the sauce. Add a splash of reserved pasta water if the mixture appears dry.
Top the pasta with dollops of ricotta, chopped basil and a little more pepper and serve.