Golden Pomodoro With Peas And Ricotta

Name: Golden Pomodoro Pasta with Peas & Ricotta
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: ⅓ cup extra virgin olive oil; 2 cans yellow datterini tomatoes; 1 1/2 teaspoon lemon oregano salt; 1 pound pasta, such as caserecce; ½ cup frozen peas, thawed; Seasoned ricotta, for dolloping; Fresh basil, for serving (optional); 1 cup whole milk ricotta cheese; ½ teaspoon lemon oregano salt; 2 tablespoons olive oil

30 MINPrep Time

15 MINCook Time

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

This sunny take on a classic pomodoro highlights the naturally super sweet flavor of yellow datterini tomatoes. Simmered with olive oil, the sauce becomes velvety and rich before being tossed with pasta, sweet peas, and finished with creamy ricotta. It’s simple and vibrant, and tastes like sunshine in a bowl.

You can omit the peas and ricotta, if desired, and enjoy the simplicity of the sweet yellow tomato sauce as is.

Golden Pomodoro Pasta with Peas & Ricotta

Rated 5.0 stars by 1 users

Prep Time

30 minutes

Cook Time

15 minutes

Image of Golden Pomodoro Pasta with Peas & Ricotta

Ingredients

For The Pasta

⅓ cup extra virgin olive oil
2 cans yellow datterini tomatoes
1 1/2 teaspoon lemon oregano salt
1 pound pasta, such as caserecce
½ cup frozen peas, thawed
Seasoned ricotta, for dolloping
Fresh basil, for serving (optional)

For The Ricotta

1 cup whole milk ricotta cheese
½ teaspoon lemon oregano salt
2 tablespoons olive oil

Instructions

Bring a large pot of salted water to a boil for the pasta.
Meanwhile, heat a large skillet or wide saucepan over medium heat. Add the olive oil, and then add the yellow datterini tomatoes along with their juices, and the lemon oregano salt, and stir to combine. Bring the sauce to a gentle simmer and cook for about 15 minutes, stirring occasionally. As the tomatoes cook, lightly crush some of them against the side of the pan with a wooden spoon. Taste and adjust for more salt if necessary.
Meanwhile, cook the caserecce pasta in the salted water until 2 minutes shy of al dente.
Using a pasta spider or tongs, transfer the pasta directly into the pan with the tomato sauce. Add in the thawed peas. Add a splash of pasta water and toss everything together over medium heat until the sauce becomes glossy and coats the pasta.
Remove the pan from the heat, and serve the pasta topped with small dollops of ricotta and fresh basil. Finish with an extra drizzle of olive oil and a sprinkle of the lemon oregano salt.