Ingredients Jump to Instructions ↓

  1. 6 Ripe tomatoes - (abt 8 oz ea) (medium)

  2. 4 Garlic cloves - finely chopped (large)

  3. 1/4 cup 59ml Extra-virgin olive oil

  4. 1/4 cup 10g / 0.4oz Chopped fresh mint leaves - plus

  5. 1 tablespoon 15ml Chopped fresh mint leaves

  6. 2 teaspoons 10ml Finely-grated lemon zest

  7. 1 teaspoon 5ml Sugar Freshly-ground black pepper - to taste

  8. 12 oz 340g Dried farfalle (butterfly pasta) Salt - to taste

  9. 6 oz 170g Ricotta salata cheese -

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Core the tomatoes and cut them into 1/2-inch pieces. Place in a large serving bowl with the garlic. (If the tomatoes seem watery, drain them first in a colander for 20 minutes, tapping it once or twice.) Stir in olive oil, 1/4 cup of the mint, the lemon zest, sugar and pepper. Let rest for 2 to 4 hours for flavors to blend. Before serving, bring a large pot of salted water to a boil. Cook the pasta until just tender; drain. Add to the tomato sauce; toss well. Before serving, season lightly with salt. If desired, grate ricotta salata atop the pasta using the largest holes of the grater. Sprinkle with the remaining chopped mint. Serve. This recipe yields 6 servings. Nutritional Analysis Per Serving: (with the cheese): 447 calories, 65g carbohydrates, 14g protein, 15g fat, 14mg cholesterol.


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