Spaghetti twirled in olive oil and colorful tomatoes, laying on a lemon zest infused ricotta and topped with a poached egg.
It's the same concept as cacio e pepe, using olive oil and pasta water as your binder to make a creamy sauce. But this pasta recipe uses tomatoes simmer in the olive oil for all of it's flavor. How gorgeous are those tomatoes? I love grabbing the pints of colorful grape tomatoes, especially the one that is the reddish, greenish, marroonish shade. It's the prettiest and moodiest of the bunch, in my opinion.
I love ricotta on my pizza, usually it's if I have a white pizza with thin tomato slices on it then i'll dollop on some ricotta after it's out of the oven. When you lay the steaming hot pasta on the ricotta in your bowl, it warms it up and gets all dreamy and silky smooth. Delicious.
For a perfect poached egg all you need to do is crack an egg into a separate little bowl, get some water to a rolling boil and with a kitchen utensil create a water vortex by stirring the water, drop the egg in and that's it. Plus you can use the already hot pasta water once you've transferred your pasta over to the olive oil and tomatoes!
This couldn't be any easier to throw together.
If you love easy pasta dishes check out a few of my other favorites!
Lemon Basil Chicken Pasta
Broccoli Chicken Cheese Pasta
Baked Macaroni and Cheese
8 oz spaghetti
2 tbsp olive oil
2 tbsp butter
2 large garlic cloves, minced
1/4 tsp red chili flakes
2 pints medley cherry tomatoes
1/3 c fresh parmigiano reggiano, grated
ricotta cheese, 7 oz
1/2 tsp lemon zest
salt and pepper
Combine the ricotta, lemon zest and a pinch of salt and pepper in a food processor
In a large pan, over low heat, add the olive oil, garlic and chili flakes, cook for 3 minutes
Add the butter to the pan
Add the tomatoes to the pan and a few pinches of salt and pepper, cover and stir every few minutes
Cook the pasta per package instructions and transfer it directly to the pan plus add 3 large pinches of salt to the water while it cooks
Scoop out 1 cup of pasta water (don't drain the water, you'll need it to poach your eggs)
Pour 1/2 cup of the pasta water to the pan (hold on the other half, if it gets too thick add more pasta water to thin it out)
Add half of the parmigiano and toss everything around with tongs
Get the pasta water back up to a rolling boil and poach a few eggs, as many as you want, one per bowl is generally enough
In a bowl, spread a bit of the ricotta, top with pasta and the poached egg, sprinkle a bit more cheese and some fresh cracked pepper