Pasta with Sun-Dried Tomatoes, Ricotta, and Peas
Sun-dried tomatoes are often parched and leathery or overmarinated and overpowering. The Goal here is meaty, sweet, chewy, and bright-tasting tomatoes, partnered with pasta and other, assertive ingredients that can stand up to the tomatoes' strong flavor. The Solution is first drain and rinse the tomatoes to rid them of their universally unpleasant marinades, then cut them into small pieces to tame their presence. Finally, pair them with equally strong ingredients like olives, garlic, anchovies, arugula, and capers. Oil-packed sun-dried tomatoes are sold in jars of different sizes. One 8 1/2-ounce jar is enough for any of the following recipe.
1 pound medium pasta shells
table salt
1 cup frozen peas (4 ounces)
2 medium cloves garlic , minced or pressed through garlic press (2 teaspoons)
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
12 ounces whole-milk ricotta (1 1/2 cups)
1 cup oil-packed sun-dried tomatoes (one 8 1/2-ounce jar) drained, rinsed, patted dry, and chopped coarse
1/4 cup grated Parmesan cheese , plus additional for serving
2 teaspoons finely chopped fresh mint leaves
ground black pepper
1. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
2. Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
None Available.