Farfalle with Fresh Tomato & Basil Sauce

Farfalle with Fresh Tomato & Basil Sauce
Photo by Scott Phillips


  • 3 Tbs. extra-virgin olive oil
  • 1 lb. dried farfalle
  • 2 lb. cherry tomatoes, rinsed and halved
  • 3 large cloves garlic, sliced as thinly as possible
  • Freshly ground black pepper
  • 5 oz. ricotta salata, cut into ¼-inch dice to yield about 1 cup (optional)
  • 1 tsp. kosher salt; more to taste
  • + 1 more ingredients
    • 1 cup loosely packed fresh basil leaves (from about one small bunch), very thinly sliced

In a 10- or 11-inch sauté pan, heat the oil and garlic over medium-low heat, stirring occasionally, until the garlic is softened but not browned, about 5 minutes. Add the tomatoes, salt, and pepper to taste. Toss gently to coat and then raise the heat to medium. Simmer, stirring occasionally and ...

View full recipe at Fine Cooking


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