Baby Shells with Spicy Butter Roasted Tomato Sauce and Fresh Ricotta adapted from Bon Appétit
Serves 3-4 people
Ingredients:
1 28-oz. can whole peeled tomatoes
8 garlic cloves, peeled, crushed
2 anchovy fillets packed in oil (or 1 tsp anchovy paste)
1/4 cup (1/2 stick) salted butter, cut into small pieces
1/2 teaspoon crushed red pepper flakes plus more for serving
Kosher salt and freshly ground black pepper
12 oz. baby shells
Finely grated Parmesan (for serving)
fresh basil
fresh ricotta (the good stuff from your local cheese store!)
See more at clarapersis.com
