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Pasta with Raw Tomato Sauce and Ricotta

Source

Everyday Foods

Ingredients

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2 pints cherry or grape tomatoes (4 cups) halved or quartered
2 small organic red yellow, or orange bell peppers, diced medium
1⁄4 cup extra virgin olive oil
2 tbs red wine vinegar
1 garlic clove minced
salt and pepper
3⁄4 pound medium pasta shells
1⁄2 cup fresh basil leaves torn
1⁄2 cup ricotta

Directions ( Default | Numbered )

In a large bowl, toss together tomatoes, bell peppers, oil, vinegar and garlic; season with salt and pepper. Let sit at room temp, 20 min.

Cook pasta. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Serve topped with ricotta.

  1. In a large bowl, toss together tomatoes, bell peppers, oil, vinegar and garlic; season with salt and pepper. Let sit at room temp, 20 min.
  2. Cook pasta. Drain and add pasta to sauce, tossing to combine. Add basil and toss. Serve topped with ricotta.

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