I know I’ve mentioned it before, but it’s kinda hard to ever go wrong with pasta. With so many ways to prepare it, not to mention how delicious it is, I can never turn it down. Eating involves not only tasting the food, but the visuals make a big deal too, as does smell — it truly is a full sensory experience. And this dish delivers in that area, with the fresh, vibrant, sweet smell of the tomatoes, the hearty, flavorful taste of the pasta, cherry tomatoes and mild cheese, and the beautiful colors that abound throughout the dish. This one is kinda like an “inception” meal — it’s a recipe, inside of a recipe, inside of a recipe. I used the charred cherry tomatoes recipe that I created, along with a recipe I made last month for almond ricotta cheese. But unlike the movie, this dish was far from confusing, and unfortunately didn’t involve Leonardo DiCaprio.
What You’ll Need:
- About 2-3 cups of spaghetti pasta (prepared)
- 1/4 cup almond ricotta cheese
- About 1 cup of charred cherry tomatoes (tossed in olive oil but without the salt)
- 1 can of Trader Joe’s fire-roasted tomatoes, lightly drained
- 2 teaspoons pink Himalayan sea salt
- 2 teaspoons garlic powder
- 3 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- **OPTIONAL**: 2 cups baby spinach, chopped
What to Do:
- Prepare pasta according to directions and set aside.
- Heat a medium saucepan over low-heat with 1 tablespoon olive oil.
- Add can of fire-roasted tomatoes with remaining juice from can.
- Let simmer until it lightly starts to boil. Add salt and garlic powder and stir into sauce. If using spinach, add spinach as well and stir sauce. Let simmer for approximately 3-4 minutes, or until spinach is wilted.
- Remove sauce from heat and stir in fresh chopped parsley.
- Add remaining olive oil to pasta and toss.
- Add sauce to pasta and toss again.
- Transfer pasta to serving dish and place charred cherry tomatoes on top.
- Shape almond ricotta into a ball and place in the middle of pasta. Serve and enjoy!
* I made the almond ricotta during a month-long tribute I did during August I coined “Vegan Chef Appreciation Month”. The recipe is not mine, I made it courtesy of a recipe by letscooksvegan , from their August 19, 2018 post. A tip I found after making the ricotta is that it tastes so much better after sitting for a few days. When I made this dish, which was almost a week after making the ricotta, the flavor and texture was great!
Date posted on Instagram: 8/23/2018