Yup. It's that time of the year. Tomatoes so ripe and delicious that you need to do absolutely NOTHING but pop them in your mouth. PLUS you can probably scoop up everything you need for this dish at your local farmer's market. Pick up some peaches and maybe a pint blackberries and you've got dessert wrapped up, too.
I used a mix of heirloom cherry, plum and grape tomatoesbut you could use whatever juicy variety you have on hand. And oh, hatch chilies, how I love thee. The smoke, heat and earthiness pair so very well with the sweetness of the tomatoes. The lush, creaminess of the fresh ricotta sends it over the top. Don't love ricotta? Try tossing in some cubed smoked or fresh mozzarella.
And there is absolutely nothing to making this sauce. If you can kind of measure, use a knife and boil water, you are golden. It's a one dish, one pot wonder. You can leave the tomatoes covered and marinating on your counter top all day if you like. When you are ready for dinner, just cook some pasta and you are done. I like to toss in some baby arugula at the very end so I don't even need to make a salad. How's that for lazy summer deliciousness?
pasta with raw tomatoes, hatch chilies and ricotta
1 lb pasta, cooked and drained
3 cups of mixed cherry, plum and grape tomatoes, halved
1 hatch chili, chopped (or generous pinch of crushed red pepper)
3 cloves of garlic, finely minced
1/3 cup purple & green basil, chopped, 1/2 reserved for serving
1 1/2 c baby arugula
3/4 c extra virgin olive oil
1/4 c balsamic vinegar
salt and pepper to taste
1 c fresh ricotta
parmesan for serving
In a large bowl that you will use for serving, add the tomatoes, garlic, 1/2 of the basil, hatch chili, oil, vinegar and some salt to taste.
Cover and marinate for at least an hour but up to 8.
When ready to serve, toss the sauce with the hot cooked pasta. Add the arugula, remaining basil and adjust seasonings.
Top with a small mound of ricotta and some freshly grated parmesan.