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4 to 6
Easy
By Richard Sax and Marie Simmons
Published 2000
Don’t even think about making this unless you can get the reddest, the ripest, the juiciest summer tomatoes. The heat of the pasta turns the cheese into a creamy no-cook sauce.
If you can get freshly made ricotta, available in cheese shops and Italian markets, this dish will have an especially sweet, rich flavor. Fresh ricotta, however, is usually made with whole milk. It’s worth it.