Chef Michael Varga @ vergacooks
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INGREDIENTS
1 / 2 cup |
ricotta |
4-6 slices |
pancetta |
2 cups |
cherry tomatoes |
1 bunch |
basil , fresh |
1 bunch |
Italian parsley , fresh |
1 tsp |
lemon zest |
fresh parmesan to taste |
2 Tbsp . |
unsalted butter |
finishing salt ( maldon ) |
1-2 cups |
olive oil |
1 pkg |
rigatoni |
2 Tbsp . |
balsamic vinegar |
1 bulb |
garlic , peeled |
2 Tbsp . Kosher salt
DIRECTIONS
In an oven safe dish , combine cherry tomatoes , garlic , balsamic vinegar , Kosher salt , basil and parsley .
Cover the cherry tomatoes in the baking dish with olive oil and cook for 1 hour at 250 o F .
Crisp pancetta in a pan . Reserve 1 Tbsp . of the olive oil for the sauce .
4 . Let confit cool down slightly . Using a slotted spoon , put the confit tomatoes , 2 garlic cloves , herbs and ricotta into the blender . Do not add in the oil . Blend until smooth . Season to taste with Maldon finishing salt and lemon zest .
5 . Cook pasta as directed . Strain the pasta , reserving 1 / 4 cup of the pasta water for the sauce . Toss the pasta with 2 Tbsp . of the oil from the confit .
6 . Add pasta into the pan with the pancetta oil , add the sauce . Toss and stir in the pasta water , 2 Tbsp . butter and fresh Parmesan . Toss in the pancetta and reserved confit tomatoes . Finish with fresh basil , parsley and lemon zest and a sprinkle of finishing salt .