When I turned over the page of my kitchen calendar for August I immediately knew I must try this recipe! It uses herbs I have in my garden, especially basil, which I posted about here recently.
After tracking down some Ricotta (I live in an uncivilized part of the world where people don’t seem to stock it!), I was hoping to take a lovely photo of it in the Sunday summer sun… then we had a major storm and had to turn all the lights on mid-afternoon!
A good excuse to make it again very soon – just for the photo of course! 😉
(Another trip to the big supermarket later…)
(Slightly adapted from the original calendar recipe, to serve 2-3 hungry people!)
- 300g (10 1/2 oz) spaghetti
- 1 onion
- 2 cloves garlic
- 300g (10 1/2 oz) cherry tomatoes, quartered
- 200g (7 oz) ricotta (or 200g vegan sour cream for the vegan option)
- 2 tbsps fresh oregano
- 3 or 4 tbsps fresh basil
- 1 tbsp fresh thyme
- 1/2 tbsp fresh rosemary
- 1 sage leaf
- (I also added some lemon basil, savory, parsley and estragon/tarragon)
- salt and black pepper
- a little olive oil
- Grated parmesan cheese for serving (omit for vegan option)
Cook your spaghetti. Meanwhile sauté the onion and garlic until soft. Add the cherry tomatoes and allow to cook down. Then chop the herbs and add, cooking for a further two minutes. Stir in the ricotta/vegan sour cream at the end, and heat through. Season with salt and pepper and serve over the spaghetti with parmesan or vegan parmesan cheese.