Pasta with Raw Tomato and Ricotta

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   1.

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   In a small bowl, combine tomatoes, garlic, olive oil, basil, and salt and pepper.

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   Cover and let sit at room temperature for at least 2 to 3 hours.

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   This will seem like a lot of oil, but fear not!

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   2.

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   After the tomatoes have sat, drain the excess oil off into a skillet.

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   You will use this to saute the onions and mushrooms.

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   3.

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   Over medium heat, cook onions in the oil from the tomatoes, until soft and tender.

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    4.

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    Add mushooms and cook through.

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    Add a few spoonfuls of pasta water to the mixture and stir.

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    Turn heat off and toss in tomatoes.

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    5.

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    Serve over hot pasta and sprinkle evenly with crumbled ricotta salata.

* Per serving · 4 servings · Values may vary.

No additional tips available.