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homemade Heirloom Tomato Pomodoro Penne Pasta. photo
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Heirloom Tomato Pomodoro Penne Pasta.

A bright, simple pomodoro made with heirloom tomatoes, fresh basil, and creamy ricotta tossed with penne.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 1/3 cup olive oil
  • 5 cloves garlic smashed
  • 6 medium heirloom tomatoes finely chopped
  • 1 cup fresh basil plus more for serving
  • 1 piece carrot cut into four
  • rinds 2-3 parmesan wedges use the rinds
  • 1 teaspoon kosher salt
  • 1 pound penne pasta
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons butter room temperature
  • pinch crushed red pepper flakes
  • 1 cup whole milk ricotta cheese
  • black pepper to taste
  • 1 cup cherry tomatoes halved

Instructions

  • Heat 1/3 cup olive oil in a large pot over medium heat until shimmering.
  • Add 5 smashed garlic cloves and cook 2–3 minutes, until lightly golden and fragrant.
  • Stir in the 6 finely chopped heirloom tomatoes and any juices, then add 1 cup fresh basil, the carrot cut into four, and the parmesan rinds.
  • Reduce or adjust heat to maintain a gentle simmer and cook, stirring often, 30–40 minutes until the sauce thickens; season with 1 teaspoon kosher salt.
  • While the sauce simmers, bring a large pot of salted water to a boil and cook 1 pound penne until al dente; reserve 1/2 cup pasta cooking water and drain the pasta.
  • When the sauce is done, remove and discard the whole garlic cloves and carrot pieces. If desired, puree the sauce in a blender or with an immersion blender for a smoother texture, or leave it chunky.
  • Return the sauce to the pot off the heat and stir in 1/2 cup grated parmesan, 4 tablespoons room-temperature butter, and the cooked penne; toss to combine.
  • Season to taste with black pepper and a pinch of crushed red pepper flakes; thin the sauce with reserved pasta water if needed.
  • Divide the pasta among bowls and top each with 1 cup whole milk ricotta (divided), halved cherry tomatoes, and additional basil; serve immediately.

Equipment

  • Large Pot
  • Knife
  • Cutting Board
  • Wooden Spoon
  • Blender or immersion blender (optional)
  • Colander
  • Measuring Cups and Spoons

Notes

  • Adapted from Food Network.