A hearty, comforting one-pot meal.
box chicken stock
can crushed fire-roasted tomatoes
jar drained oil-packed sun-dried tomatoes, julienned, 2 tbsp oil reserved
jar capers, drained
cloves garlic, minced
small onion, small dice
Kosher salt and freshly ground black pepper
oz whole milk ricotta
Olive oil, for garnish
fresh basil leaves, julienned
Put the chicken stock, tomatoes, fusilli, sun-dried tomatoes plus the reserved oil, capers, garlic and onion in a large pot, then sprinkle with a pinch of salt and some pepper. Stir together. Cover and bring to a boil over high heat. Lower to medium-low heat and simmer, stirring occasionally, until the pasta is al dente and the sauce has thickened, about 25 minutes.
Place pasta on a large platter and dollop with ricotta. Garnish with olive oil, basil and more ground pepper.