Ripe juices from plump late-summer tomatoes permeate this quick, flavorful pasta—and make you wish it could be August all year long. Active time: 10 minutes Start to finish: 30 min Servings: Makes 4 servings

Ingredients

1	small onion
2	cloves garlic
2	tablespoon extra-virgin olive oil
1 1/2	pounds tomatoes
1/3	cup basil
1	pound pasta
3/4	cup ricotta

Directions

1. Stir together all ingredients except pasta and ricotta in a large bowl with 3/4 teaspoon salt and 1/2 teaspoon pepper. Let stand, stirring occasionally, 20 minutes.
   
   
2. Meanwhile, cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 qt water) until al dente.
   
   
3. Drain pasta and toss with tomato salsa. Season with salt and pepper and dollop with ricotta.
   
   

Categories

Tomatoes, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium High in thiamin