Rigacuore with Blistered Tomatoes and Lemon Ricotta

Method

1. 1

   Bring a large pot of salted water to a boil. Stir the ricotta with the grated lemon zest, 5 ml of the oil, a pinch of salt and a little black pepper. Tear the basil just before serving.Bring a large pot of salted water to a boil. Stir the ricotta with the grated lemon zest, 1 tsp (5 ml) of the oil, a pinch of salt and a little black pepper. Tear the basil just before serving.

2. 2

   Add the rigacuore to the boiling water. While it cooks, heat the remaining oil in a wide sauté pan over medium heat. Add the garlic and the tomatoes, cut sides down. Leave for 4 minutes, then toss with a pinch of salt and cook another 4–5 minutes, until some tomatoes collapse. Crush a few with the back of a spoon and remove the garlic.

   Start 4 min timer
3. 3

   Scoop out a mug of pasta water just before draining. Drain the pasta a minute before the packet time and toss it with the tomatoes over medium heat. Add a few tablespoons of the pasta water as needed and toss until the sauce glosses the pasta and it is al dente.

4. 4

   Fold in the torn basil off the heat. Divide the pasta among warm bowls and finish with small spoonfuls of lemon ricotta and a grind of pepper.