Thursday, April 03, 2014

Baby Shells with Spicy Butter Roasted Tomato Sauce & Fresh Ricotta

Despite this extremely long title, this is actually a very simple dish. Dump some tomatoes and garlic in a casserole dish with some other stuff, roast it until it's a nice consistency, mash it up, toss with pasta, top with cheese. Super easy. I used some really nice San Marzano tomatoes and thought they worked nicely. The butter adds a really nice flavor and consistency to the sauce. Yes, I am a weirdo who has anchovy paste "just lying around" so I did use that in the sauce. It was lovely. I might have the leftovers with some shrimp or scallops or something later tonight. Hopefully it's just as good warmed up?

Oh! And I used mini-farfalle and mafalda pasta because I did not have shells. Sorry.


Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta
Clara Persis via Pinterest

28 ounces whole peeled plum tomatoes
8 garlic cloves, crushed
1 teaspoon anchovy paste
1/4 cup salted butter, cut into pieces
1/2 teaspoon crushed red pepper
Kosher salt and black pepper
12 ounces small pasta shells
Finely grated Parmesan cheese
Fresh basil
Fresh ricotta

Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan, a dollop of ricotta, and fresh basil.

Yield: 3-4 servings

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