Monday Made-It: Easy Heirloom Tomato Recipe

LOVE this recipe from the July 2010 issue of Real Simple.  We have it almost every week and we get to use our very own basil in the recipe.  Really easy, really delicious!  (And, no, she's not related.) :)

Rebecca Miller’s Pasta With Ricotta and Heirloom Tomatoes

Serves 4

Hands-On Time: 25m
Total Time: 25m

Ingredients
2 pounds heirloom or other tomatoes, cut into bite-size pieces
1/4 cup chopped mixed fresh herbs (such as chives, flat-leaf parsley, basil, and tarragon)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
kosher salt and black pepper
12 ounces penne (3/4 box)
2 tablespoons pine nuts
1/2 cup ricotta
1/4 cup grated Parmesan (1 ounce), plus more for serving

Directions
1.Heat oven to 400° F. In a large bowl, combine the tomatoes, herbs, lemon juice, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Let stand, tossing occasionally.

2.Meanwhile, cook the pasta according to the package directions. Reserve ½ cup of the cooking water, drain the pasta, and return it to the pot.

3.Spread the pine nuts on a rimmed baking sheet and toast in oven, tossing occasionally, until golden, 5 to 6 minutes.

4.Toss the pasta with the ricotta, Parmesan, and enough of the reserved pasta water to create a creamy sauce. Top with the tomato mixture and pine nuts. Serve with more Parmesan, if desired.



We also tried this recipe for Eggplant "Sandwiches."  It was really good, but a little more complicated than I usually like for a weeknight dinner. :)