Anthony's Signature Sauce & Ricotta Pasta
  • 1pound cherry tomatoes, halved
  • 4tablespoons olive oil
  • 2tablespoons chopped fresh thyme
  • 4 garlic cloves, sliced
  • • Pinch of crushed red pepper
  • 1 bunch basil leaves, torn
  • 4ounces ricotta cheese, crumbled
  • Sea salt and pepper to taste
  • 16ounces Sprouted Fettuccine or Rigatoni
  1. Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
  2. Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
  3. Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
  4. Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
  5. Season with salt and pepper and spoon into serving bowls.
  6. Chop the remaining basil, mix into the ricotta and season with salt and pepper.
  7. Spoon into a small dish for guests to spoon onto the pasta.