Servings:
Serves 6 Servings
Ingredients
- 1 pound linguine
- 1 pint cherry tomatoes, halved
- 1 pound fresh buffalo ricotta
- 1 bunch fresh basil
- 1 loaf bread
Preparation
Baking Directions:
Boil the linguine in salty water until is al dente (10-11 minutes).
Drain pasta and reserve 1/4 cup of water.
Meanwhile, sauté the cherry tomato halves in oil for 4 minutes.
In a large bowl, mix the ricotta, salt, pepper, oil, tomatoes and pasta water together.
Toss in the pasta and basil and serve.
If desired, season bread with salt, pepper and oil and cook in a 450-degree oven for few minutes until crispy.
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