Stanley Tucci's Tomato & Basil Pasta

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 From ALLRECIPES we enjoyed it but next time would cut tomatoes into smaller bite size pieces and instead of Ricotta Salada I would dollop ricotta cheese.


  • 3-4 plum or Roma tomatoes, quartered
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely diced
  • ¼ cup fresh basil leaves, torn
  • 8 ounces dried pasta
  • Salt to taste
  • 2 ounces of crumbled goat cheese or ricotta cheese, optional
  • Lemon zest, optional
    1. Combine tomatoes, oil, garlic, and basil in a medium bowl and marinate in the fridge for at least 20 minutes.
    2. Cook pasta according to package directions. Drain.
    3. Salt the marinated tomatoes to taste, then toss with the cooked pasta.
    4. Serve topped with cheese and lemon zest, if desired.

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