Ingredients

The following ingredients have 4 Servings
  • 8 oz. angel hair pasta
  • 2 tablespoons olive oil
  • 6 cloves garlic (smashed and minced)
  • 14 oz. cherry tomatoes (whole)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1/4 cup ricotta cheese
  • 3 tablespoons butter (unsalted)
  • toppings: shredded parmesan cheese and fresh basil

Instruction

  • First, prepare the noodles by bringing a large pot of water to a boil. Add salt. 
  • When the water is boiling add noodles and cook until the noodles are al dente. 
  • Next, drain the water from the noodles and set aside. 
  • Prepare the pasta sauce by heating a large skillet over medium/high heat. Add olive oil. 
  • When olive oil is fragrant add the garlic to the olive oil and let it cook for about a minute. 
  • Add the cherry tomatoes to the olive oil and garlic and season with salt and pepper. 
  • Turn heat to medium, cover the tomatoes, and let them cook for about 5 minutes, stirring occasionally. 
  • Uncover the tomatoes and add the red wine and balsamic vinegar to the pan. Stir and let the tomatoes simmer in the liquid for 8-10 more minutes or until the tomatoes burst. 
  • After the tomatoes have burst and the sauce starts to thicken* add the ricotta cheese and butter to the sauce. Stir until the ricotta and cheese dissolve into the sauce. 
  • Simmer the sauce for an additional two minutes and remove from heat. 
  • Finally, add the noodles to the sauce and mix well. 
  • Serve with fresh basil and parmesan cheese.