Penne with Heirloom Tomatoes and Ricotta Salata


Penne with Heirloom Tomatoes and Ricotta Salata



Serves 5

  • 56 medium heirloom tomatoes, diced
  • 1/3 C high quality olive oil
  • 1 bunch fresh basil
  • 1 lb penne
  • Sea salt
  • Black pepper
  • Ricotta salata


Bring a large pot of water to boil and generously season with sea salt.

While you are waiting for the water, place the diced tomatoes and olive oil in a large mixing bowl. Stir to coat and season to taste with sea salt and black pepper.

Gently tear a few handfuls of basil into the bowl and stir to coat. Cook the pasta until al dente. Once the pasta is cooked al dente, remove it from the water and add it directly into the mixing bowl with the tomatoes and basil. Stir to coat. Taste. Add sea salt and pepper as necessary. Add more olive oil if needed. Finish by grating fresh ricotta salata into the bowl. Stir to combine. Finish with more ricotta salata on top and serve immediately.

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