Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta - (Free Recipe below)

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Babshepabu - Recipes
1.00 LBS
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Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta

adapted from Bon Appétit

Serves 3-4 people

  • 1 28-oz. can whole peeled tomatoes
  • 8 garlic cloves, peeled, crushed
  • 2 anchovy fillets packed in oil (or 1 tsp anchovy paste)
  • ¼ cup (½ stick) salted butter, cut into small pieces
  • ½ teaspoon crushed red pepper flakes plus more for serving
  • Kosher salt and freshly ground black pepper
  • 12 oz. baby shells
  • Finely grated Parmesan (for serving)
  • fresh basil
  • fresh ricotta (the good stuff from your local cheese store!)

Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp. red pepper flakes in a 13×9” baking dish; season with salt and black pepper. Roast, tossing halfway through, until garlic is very soft and mixture is jammy, 35–40 minutes. Using a potato masher or fork, mash to break up garlic and tomatoes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing until sauce coats pasta, about 3 minutes. Serve topped with Parmesan, a dollop of ricotta, and fresh basil.