pasta shells with cherry tomatoes and ricotta

It was a whopping 65 degrees here on Saturday morning so I rode my bike to our old neighborhood where there’s a daily market. It was only three years ago, but it felt like I hadn’t been on that street in eons; the old ladies selling carrots and potatoes in burlap bags by their front doors, the children begging for a chocolate covered almond (the carnival candy tenerelli) the fish vendors screaming their prices. Stall after stall of fresh everything practically pouring out into the hands of the women shoppers and the sun beating down on the produce was too much for me to bear, I was smiling to myself the whole time. After some price comparisons I decided on a tablecloth for three euro. The tablecloth is sacrosanct. And of course, some lovely cherry tomatoes.

Pasta Shells with Cherry Tomatoes and Ricotta

based on this recipe
4 cups cherry tomatoes (or grape)
1/4 cup olive oil
2 tablespoons lemon juice
1 garlic clove minced (optional)
coarse salt and ground pepper
3/4 pound medium pasta shells
fresh basil
1/2 cup fresh ricotta
Toss tomatoes, olive oil, lemon juice, garlic and basil. Let sit at room temperature for 20 minutes. Cook the pasta, drain and toss with the tomato mixture. Serve with the ricotta on top and some more black pepper. 

Have a great Monday, and as always, if you try the recipe, let me know how it comes out or what you would do differently! 

P.S. Look for my guest post on Very Loveleigh today - a love letter to my favorite teacher of all time!