Author Notes
This dish is about as easy and summer-like as it gets. Samin and I made this dish as a vegetarian option at the dinner we did at Tartine Bakery last month. Despite its simplicity, it's as good as anything. —The Perennial Plate
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Ingredients
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10 ounces
pasta
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1/8 cup
butter
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1
large onion or 2 smaller spring onions, minced
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2 cups
sun gold tomatoes, halved
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2 tablespoons
parsley, minced
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1 tablespoon
oregano, minced
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salt and pepper
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1/2 cup
shaved ricotta salata
Directions
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Cook your past till al dente in a large pot of water that is heavily salted. Reserve a cup or two of the cooking liquid.
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Sweat the onions in half of the butter until translucent. Add the tomatoes, parsley and oregano. Add a little of the pasta water to bring everything together. Combine the sauce with the cooked pasta, season well and garnish with the cheese.
Chef & activist Daniel Klein and cameragirl Mirra Fine are road-tripping around the United States, filming and editing The Perennial Plate -- an online weekly documentary series dedicated to socially responsible and adventurous eating -- as they go. See below for Perennial Plate's recipes, shared weekly with food52 from the road!
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