Barilla® Gemelli

with Grilled Cherry Tomatoes, Fresh Ricotta & Basil Oil

  • Prep
  • Cook
  • Skill
  • Diet


Ingredients for 8 people

  • 1 box Barilla® Gemelli
  • 4 cups cherry tomatoes
  • 1 teaspoon extra virgin olive oil
  • Sea salt and black pepper to taste
  • ½ cup fresh low-fat ricotta cheese
  • 8 basil leaves, thinly sliced


  1. 1
    Make basil oil by blanching basil leaves in boiling salted water for 5 seconds and submerging immediately in ice water.
  2. 2
    Dry with paper towels and place basil in blender with olive oil. Blend and set aside.
  3. 3
    Cook pasta according to package directions; drain, reserving ½ cup pasta water.
  4. 4
    In large mixing bowl toss tomatoes with olive oil, salt and pepper.
  5. 5
    Heat a large nonstick skillet over high heat for one minute or until extremely hot, add tomatoes and cook until they begin to get slightly charred. Remove and keep warm.
  6. 6
    Toss warm pasta with basil oil, salt and pepper and divide among eight shallow bowls.
  7. 7
    Top with cherry tomatoes and a spoonful of ricotta cheese. Garnish with thinly sliced basil.

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