Tender pasta shells tossed in a vibrant tomato-basil sauce, topped with cloud-like whipped ricotta – a light yet luxurious summer pasta.

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients

For the Pasta

• 12 oz (340g) medium pasta shells
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 pint cherry tomatoes, halved
• ½ tsp red pepper flakes (optional)
• 1 cup fresh basil leaves, torn
• ½ cup pasta water (reserved)
• Salt and black pepper to taste

For the Whipped Ricotta

• 1 cup (250g) whole milk ricotta
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• ¼ tsp salt
• 2 tbsp grated Parmesan

For Garnish

• Fresh basil leaves
• Flaky sea salt
• Lemon zest

Instructions

1. Cook the Pasta

1. Cook shells in well-salted boiling water until al dente. Reserve ½ cup pasta water before draining.

2. Make the Tomato Sauce

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and cook 1 minute until fragrant (don’t let it brown).
3. Add tomatoes and red pepper flakes. Cook 8-10 minutes until tomatoes burst and release juices.
4. Stir in basil and season with salt and pepper.

3. Whip the Ricotta

1. While sauce simmers, blend ricotta, olive oil, lemon juice, and salt in a food processor until light and airy (about 1 minute).
2. Fold in Parmesan by hand.

4. Assemble the Dish

1. Toss drained pasta with tomato sauce, adding pasta water as needed to create a silky texture.
2. Divide among bowls and dollop with whipped ricotta.
3. Garnish with fresh basil, flaky salt, and lemon zest.