• SERVINGS: 2

Ingredients

1. 1/4 cup extra-virgin olive oil
2. 2 tablespoons tomato paste
3. 1 1/2 teaspoons minced garlic
4. Kosher salt
5. 1/2 pound imported dried spaghetti or spaghettini
6. 2 tablespoons chopped fresh flat-leaf parsley
7. 1 tablespoon finely shredded fresh basil
8. Finely julienned scallions, for garnish (optional)

Directions

1. Fill a stockpot with 6 quarts of water, cover and bring to a boil.
2. In a nonreactive skillet large enough to hold the pasta, combine the olive oil, tomato paste, garlic and 1 teaspoon salt. Cook over moderately low heat, stirring occasionally, until the garlic is golden, about 5 minutes. Remove from the heat.
3. Add 3 1/2 tablespoons kosher salt to the water and add the spaghetti. Cover partially until the water just returns to a boil, then uncover, stir the pasta and cook until al dente.
4. Drain the spaghetti, add it to the skillet and toss well. Add the parsley and basil and toss again. Transfer to plates, garnish with the scallions and serve immediately.

• ACTIVE: 30 MIN
• TOTAL TIME: 45 MIN
• SERVINGS: Makes 5 dozen pieces
  

Ingredients

1. All-purpose flour, for rolling
2. 1/2 pound all-butter puff pastry
3. 30 cherry tomatoes (about 1 pound), halved crosswise
4. 2 tablespoons extra-virgin olive oil
5. 2 teaspoons fresh thyme leaves, plus more for garnish
6. Kosher salt and freshly ground pepper
7. 1/2 pound fresh ricotta

Directions

1. Preheat the oven to 425° and line a large baking sheet with parchment paper. Position racks in the middle and upper thirds of the oven. On a lightly floured surface, roll out the puff pastry to a 9 1/2-by-17 1/2-inch rectangle. Using a straight edge, trim the pastry to a 9-by-17-inch rectangle. Transfer the pastry to the baking sheet and poke all over with a fork. Top with another sheet of parchment and another baking sheet and bake for 25 minutes on the middle rack, until golden. Remove the top sheet and parchment paper and bake the pastry until lightly browned and dry, about 10 minutes longer. Slide the paper and pastry onto a rack and let cool.
2. Meanwhile, in a large bowl, toss the tomatoes with the olive oil and 2 teaspoons of thyme and season with salt and pepper. Place the tomatoes on a baking sheet, cut side up, and bake on the upper rack for about 15 minutes, until softened slightly. Let cool.
3. In a food processor, puree the ricotta until very creamy. Spread the ricotta over the pastry and season with salt and pepper. Arrange the tomatoes cut side up on the ricotta in 5 rows of 12. Sprinkle lightly with fresh thyme. Using a long knife, cut the pastry between the tomatoes into 60 squares. Transfer the tartlets to platters and serve at once.