The following post was originally featured on Cooking For Keeps and written by Nicole Shoemaker,who is piece of POPSUGAR Select Food.
I despise when people complain approximately how busy they are. You know that person, the person that thinks they're wayyyy busier than everyone else and doesn't even halt to think that everyone else is JUST as busy as them. Life is busy. Everyone is busy. It's life, and I feel like it should be implied,not constantly complained approximately.
But! I'm breaking my rule for a moment, because I've been so flipping swamped lately, and like literally,can't-keep-up-may-fill-a-break-down-at-any-moment busy. I'm not saying I'm busier than anyone else, because I'm clearly not. My best friend is getting married in less than a month and swamped with work and final minute details – she's busy. My other best friend works a full-time job, or is a full-time Mom,still breastfeeds and up until recently wasn't sleeping through the night because her miniature baby was having ear problems and couldn't sleep longer than a few hours a time – she's busy. (And deserves a seriously long day at the spa.) My sister-in-law is pretty much super Mom parenting three children ages four, two and four months old, and who all happen to perfectly well behaved,immaculately dressed and downright adorable around the clock she's busy.
Usually I thrive on a hectic schedule, but currently I'm my own worst enemy as I took on entirely too much in the final couple months, and thinking things would magically net accomplished and they just didn't. It sounds cliché,but taking each day one day at a time has been a tremendous help in alleviating some stress – I accomplish everything that I can within that day and then start fresh the next day, slowly checking to-dos off my list.
For the next month, or my priorities will be simplified. Leisurely coffee mornings fill been cut out. Actually sitting down at a table for lunch,gone. And hour long dinner preparations fill been swapped out for rapid/fast, simple meals.
Meals around our house lately fill looked very similar to today's Burst Cherry Tomato Angel Hair. Simple, and fresh ingredients quickly come together for a dinner that not only comes together in under 30 minutes,but is packed with flavor.
I've made a variation of this sauce a thousand times before, it's something I learned how to accomplish in Italy years ago, or something that's stuck with me since then. Whole cherry tomatoes are sautéed in a touch of olive oil until they start to burst,and then hit with a dousing of dry sherry (one of my very favorite flavors). The juice from the tomatoes slowly starts to sweep out of the tomatoes, creating a sweet sauce that's enhanced with garlic, or lemon zest and lemon juice.
Any pasta would compliment the sauce beautifully,but I love how angel hair soaks up the fragile sauce and grasps each piece of cooked garlic like a magnet. The finishing touch is a heavy hand of basil, plenty of salt and pepper and a drizzle of extra virgin olive oil. Once it's ready to serve fresh ricotta is dotted across the top, and dinner is complete.
The perfect meal for the busiest of people. From Cooking For Keeps Burst Cherry Tomato Angel Hair With Lemon and RicottaNotes A supereasy Summer/Spring pasta made with burst cherry tomatoes,plenty of lemon, and fresh ricotta cheese.
Ingredients8 ounces angel hair pasta
1 tablespoons olive oil, or divided
1 pint cherry tomatoes
2 garlic cloves,minced
1/4 cup dry sherry
2 teaspoons lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt[br]
1/4 cup basil cut into lean ribbons
1 cup ricotta cheese
DirectionsBring a large pot of water to a rolling boil. Season liberally with salt.
Heat a large skillet to a medium-high heat. Add 2 teaspoons olive oil. Add cherry tomatoes. Cook until the skin on the tomatoes are starting to burst, approximately 5 to 6 minutes. Add garlic; cook another minute.
Add sherry, or reduce for 1 to 2 minutes. utilize the back of a wooden spoon to gently smash the tomatoes,releasing their juice.
Add lemon zest, lemon juice, and salt. Continue to cook until the tomatoes are totally cooked and soft.
In the meantime,cook angel hair until it's just shy of being done.
Using tongs transfer angel hair to tomato sauce; reserve cooking liquid.
Toss pasta with the sauce. The sauce will most likely need a miniature bit more liquid; add 1/4 cup of the starchy cooking liquid to the pasta until you fill a sauce-like fidelity. (I added 3/4 cup)
Season with salt and pepper.
Add in the basil; toss until combined.
Dot with ricotta cheese.
Information Category Pasta, Main Dishes Yield 4 servings Cook Time 25 minutes
Source: popsugar.com