Cruising the net, I saw a recipe for pasta http://www.paperblog.fr/3277615/pappardelle-sauce-tomate-et-ricotta-jambon-cru-roquette/that used something called caviar of tomatoes and garlic. Intrigued, I bought some from the supermarket for future scrutiny.
Today, with no firm plans but having fresh tagliatelle and an outrageous amount of roquette, I decided to try the recipe. A simple recipe, I noticed that they didn’t mention basil or garlic which sent me into an immediate anti-French rant that ended when I read the label and tasted the jar of tomato caviar. Okay, garlic and basil, solved! If you don’t have this jar, you could probably work something up by cooking some tomato paste, basil, garlic, olive oil and a little water together.
2 cans diced tomatoes, drained
1 tbsp olive oil
1 jar tomato and garlic caviar (about a cup)
1 cup ricotta
10 cherry tomatoes, cut in half
4 slices pancetta, cut into strips
Fresh tagliatelle, cooked
Cook the tomatoes in the olive oil until well incorporated. Add the tomato caviar and cook for about 2 minutes. Add the ricotta and continue at a simmer for 5 minutes. Remove from the flame and add the cherry tomatoes and pancetta. Pour over the pasta and top with roquette and parmesan.
Wine suggestion: Bordeaux