Cast Iron Burst Cherry tomatoes with garlic ricotta

The chill of Autumn is slowing down most garden crops here in southeast Michigan, but there’s still enough sun power to ripen a few cherry tomatoes clinging to the vine. This recipe imitates the craveable flavors of lasagna in very little time. With almost no effort, you can throw together these local ingredients and satisfy even the pickiest of diners. Garnishing with a handful of mixed fresh herbs, shaved tangy pecorino romano, and a few uncooked halved cherry tomatoes delights the palate with a variety of colors, textures and flavors.

ingredients

1 12 oz. package Al Dente garlic parsley fettuccine (or your favorite)

1 tablespoon salt (for the water)

1 cup Fresh ricotta cheese

1 tablespoon extra virgin olive oil

2 garlic cloves

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

¼ cup finely grated parmigiano reggiano

1 teaspoon olive oil

1 quart local cherry tomatoes

3 garlic cloves

Pinch of red pepper flakes

2 cups whole herb leaves: basil, mint, parsley, fennel fronds

½ cup Pecorino romano, shaved

A handful of fresh cherry tomatoes

method

Bring a large pot of water to a boil. Add salt when water boils.

Mix together 1 cup ricotta, 1 tablespoon extra virgin olive oil, 2 microplaned garlic cloves, ½ teaspoon kosher salt, ½ teaspoon freshly ground pepper, and ¼ cup finely ground parmigiano. Set aside.

Add pasta and cook for 2 minutes, approximately 1 minute shy of perfectly “al dente”. Drain pasta, reserving 1 cup pasta cooking water.

Meanwhile, heat a large cast iron skillet over low heat for 1-2 minutes.

In a small bowl, coat the cherry tomatoes with 1 teaspoon olive oil.

Put oiled tomatoes into the preheated cast iron pan and cook until they caramelize in spots and begin to burst, about 5 minutes.

In the last 30 seconds or so, add another tablespoon of the olive oil to the pan and follow with microplaned or finely minced garlic cloves. Once the garlic starts to get fragrant, add one pinch of red pepper flakes, and then 1/2 cup of reserved pasta water to the pan. Bring to a gentle simmer, smashing some of the softened cherry tomatoes into the liquid.

Add drained pasta to the simmering sauce and gently toss.. If the mixture looks dry, add a little more reserved pasta water. Cook over medium heat until the pasta finishes cooking in the sauce, an additional minute or two. It will absorb some of the liquid and thicken the remaining liquid. Remove from heat. Toss with torn herb leaves.

Garnish with dollops of garlic ricotta and shaved pecorino, a large handful of fresh torn herbs, a few halved fresh cherry tomatoes. Drizzle with olive oil and sprinkle with sea salt and black pepper before serving, if desired.