Marisa's Healthy Kitchen

This was the perfect mix of a meal for Michael and me. I was able to have the raw super fresh bruschetta-like sauce as a salad for dinner and Michael loved it all together with the pasta and the cheese. What a great and simple summer dinner! It also doubled as a fabulous cold lunch in the park over the weekend.  You could also just make the bruschetta to top bread or eat as a salad or side. So yummy!

• 1 shallot, minced
• 2 small garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds roma tomatoes, chopped
• 1/4 teaspoon hot red-pepper flakes
• 1/3 cup coarsely chopped basil
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 pound dried orecchiette or another pasta (I love orecchiette pasta! It means little ears in Italian 🙂 )
• 3/4 cup bucheron, goat or fresh ricotta cheese

1. Combine all ingredients (except pasta and ricotta) in a large bowl. Set aside and stir occasionally.
2. Cook the pasta according to direction, but do not forget to add salt to the water. This is the only time you will have to salt the pasta.
3. Drain pasta and toss with tomato mixture. Add salt and pepper to taste and serve with the cheese placed on top.