Fresh Cavatelli & Sun Gold Tomatoes

with Basil Seed Ricotta & Opal Basil

2 Servings

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From the Test Kitchen

You read it right: in this recipe, you’ll mix ricotta with basil seeds to create a creamy condiment with a satisfying crunch. Though it’s a more recent addition to the American culinary tradition, the use of basil seeds is by no means new. They’re common in Asian cuisine—especially in sweet drinks and desserts. But why stop at dessert? In this delicious pasta, their burst of herbaceous flavor underscores and enhances the richness and texture of the pasta.

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Nutrition

PER SERVING
Calories

535 Cals (est.)

fresh

ingredients

3 cloves Garlic
3 oz Part-Skim Ricotta Cheese
1 bunch Basil
1 bunch Opal Basil
7 oz Sun Gold Tomatoes
½ tsp Basil Seeds
8 oz Fresh Cavatelli Pasta
¼ tsp Crushed Red Pepper Flakes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and thinly slice the garlic. In a small bowl, combine the ricotta cheese, basil seeds and a drizzle of olive oil; season with salt and pepper to taste. Pick the opal and green basil leaves off the stems; discard the stems. Cut the tomatoes in half.

2 Toast the garlic:

In a large pan, heat 2 teaspoons of olive oil on medium until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until golden and fragrant.

3 Add the tomatoes:

To the pan of garlic, add the sun gold tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes have softened. Remove from heat.

4 Cook the cavatelli:

Add the cavatelli to the small pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente. Drain the pasta (reserving ½ cup of the pasta cooking water) and transfer directly to the pan of garlic and tomatoes. Add ¼ cup of the reserved pasta water to the pan. Cook the pasta in the pan on medium heat, stirring occasionally, 45 seconds to 1 minute, or until the pasta has absorbed some of the sauce. (If the sauce seems dry, add up to an additional ¼ cup of the reserved pasta water to achieve your desired consistency.) Remove from heat and stir in the green and opal basil leaves; season with salt and pepper to taste.