|fresh and so easy…you must try!|
The final touch of the fresh basil and ricotta takes me to a little corner of heaven where angels sing, in Italian of course, as I raise my glass of Chianti and say to all who join me at table Salude!
|a meal for those HOT summer nights…
2 pints cherry or grape tomatoes (4 cups) halved or quartered
2 small red, yellow, or orange bell peppers diced medium
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
coarse salt and ground pepper
3/4 pound medium pasta shells
1/2 cup fresh basil leaves, torn if large
1/2 cup ricotta for serving
1. In a large bowl, toss together tomatoes, bell peppers, oil, vinegar and garlic; session with salt and pepper. Let sit at room temperature for 20 minutes.
2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package directions. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Divide pasta among four bowls and top with ricotta.
Return to The Catholic Conspiracy