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Fresh Cavatelli & Sun Gold Tomatoes Fill 1 Created with Sketch.

with Basil Seed Ricotta & Opal Basil

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 535 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Fresh Cavatelli & Sun Gold Tomatoes with Basil Seed Ricotta & Opal Basil
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Toast the garlic:
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.

Add the tomatoes:
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.

Cook the cavatelli:
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.

Plate your dish:
5 Plate your dish:

Spread a thin layer of the basil seed ricotta onto the bottom of 2 bowls; top each with half of the pasta. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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.

Toast the garlic:
Add the tomatoes:
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.

Plate your dish:
5 Plate your dish:

Spread a thin layer of the basil seed ricotta onto the bottom of 2 bowls; top each with half of the pasta. Enjoy!