Okay, so I haven’t mentioned the word “ricotta” in WEEKS now, and it’s time. We’re also rapidly coming to the end of fresh tomato season, and I especially hate to say goodby to the heirloom tomatoes – those funky-colored, lumpy, delectably delicious guys that are just plain summer in tomato form. They come in red of course, but also yellow, purple, striped – you name it. And they have an amazing sweet taste that is just addictive. If you’ve been passing those heirloom tomatoes by, now is your chance to give a strange-looking tomato a break…and this is a fun and fast recipe to try it with!
All you do is chop up a few of those tomatoes (I like to mix up different colors) and let them sit in a lovely bath of olive oil, lemon juice, salt and pepper, and whatever conglomeration of fresh herbs you like. While the tomatoes are resting in this wonderfulness, cook up a pot of penne pasta, toast a handful of pine nuts, and get some fresh ricotta and grated parmesan cheese ready to roll.
When the pasta is done, save a little of the water and toss the pasta with the ricotta, the parmesan and enough of the saved pasta water to make a nice creamy sauce. Now mix in the tomato mixture, sprinkle in some pine nuts, toss a little more grated parmesan on top, and go eat it outside on your picnic table while you still can. Summer, you go so fast….