Ingredients
Units
Scale
- 2 pints of cherry tomatoes
- 1/2 sweet onion - chopped
- 1 bunch of Italian parsley - stems removed and chopped
- 5 - 6 cloves of garlic - chopped
- 1/4 cup pine nuts - toasted
- 1 tsp. sea salt
- 1 tsp. fresh ground black pepper
- 2 tbs. dried oregano
- 1/4 cup white wine
- 1/4 cup grated Parmesan or Romano cheese
- 1 1/2 tbs. capers
- 2 tsp. sugar
- 2 - 3 tbs. olive oil
- Ricotta cheese - for garnish
- 1 lb. of your favorite pasta
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
