Ingredients

The following ingredients have 4 Servings
  • 2 pints of cherry tomatoes
  • ½ sweet onion – chopped
  • 1 bunch of Italian parsley – stems removed and chopped
  • 5 – 6 cloves of garlic – chopped
  • ¼ cup pine nuts – toasted
  • 1 tsp. sea salt
  • 1 tsp. fresh ground black pepper
  • 2 tbs. dried oregano
  • ¼ cup white wine
  • ¼ cup grated Parmesan or Romano cheese
  • 1 ½ tbs. capers
  • 2 tsp. sugar
  • 2 – 3 tbs. olive oil
  • Ricotta cheese – for garnish
  • 1 lb. of your favorite pasta

Instruction

  • Heat a large cast iron frying pan and place the tomatoes in the dry pan. Sprinkle the tomatoes with sugar and salt.
  • Let the tomatoes cook until they are slightly charred and blister; remove and set aside.
  • Heat the same pan with a tablespoon of olive oil and add the chopped onion and garlic and season with a sprinkle of sugar, salt, fresh ground black pepper, red pepper flakes and dried oregano. Sauté until the onion is softened and the garlic is fragrant.
  • Add half of the chopped parsley and the capers and toss.
  • Add the tomatoes, wine and grated cheese and simmer on a gentle heat for 10 – 12 minutes; taste for seasoning; then remove from heat and cover.
  • Toast the pine nuts in a small cast iron frying pan until they become a beautiful golden color and set aside.
  • Prepare the pasta as directed in well salted water.
  • Using a slotted spoon lift the pasta from the water and let drain; then place into the tomato sauce.
  • Place half of the toasted pine nuts into the pasta and toss.
  • Finish the dish with a scoop of ricotta cheese, fresh parsley, grated cheese, pine nuts, a drizzle of olive oil, a dash of red pepper flakes and toasted pine nuts.