Apparently, I’m suffering from a serious bout of writer’s block this week. I’m gonna blame it on my allergies. Regardless, this recipe is delicious. I found the original recipe from Clara Persis. Bud and I made it this weekend, but I’m just now getting to posting the recipe. The good news is that this is the perfect recipe for a busy week! I’m very much looking forward to sleeping in this weekend and being extremely lazy.
Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta
(recipe from Clara Persis)
Prep time: 10-15 minutes / Cook time: 35 minutes / Serves: 3-4
- 1 28-oz. can whole peeled tomatoes
- 8 garlic cloves, peeled, crushed
- ¼ cup (½ stick) salted butter, cut into small pieces
- ½ teaspoon crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- 12 oz. baby shells
- Finely grated Parmesan (for serving)
- fresh basil
- fresh ricotta
1. Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper.
2. 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.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
4. 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.
5. Serve topped with Parmesan, a dollop of ricotta, and fresh basil.