Capellini with Diced Tomatoes and Ricotta-Parmesan Sauce
1 package capellini pasta
1/4 cup olive oil
8 cloves garlic, smashed
1 - 28oz. can diced tomatoes
1 teaspoon Kosher salt
12 large, fresh basil leaves
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 cup heavy cream
Cook pasta according to package directions. Drain and set aside.
Add 2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Add the smashed garlic and cook until fragrant. Add the diced tomatoes and simmer for 5 to 6 minutes. Sprinkle with the salt and add the basil leaves.
In a small saucepan, add the ricotta and heat on medium-low stirring frequently. Add the heavy cream and continue stirring until well blended. Add the Parmesan cheese and stir again. Continue to cook, stirring frequently until the sauce is heated through.
Add the pasta to the skillet and toss with the tomato mixture. Add the ricotta cheese sauce and toss again.
Place pasta into serving bowls and sprinkle with additional grated Parmesan.
