This Tomato Ricotta Pasta is a quick, easy, and ultra-creamy dish that comes together in just 15 minutes! With a velvety ricotta sauce, juicy cherry tomatoes, and fragrant garlic, this dish is light yet satisfying.
Perfect for busy weeknights, this one-pan meal pairs beautifully with a side salad or garlic bread. If you love rich, creamy pasta with a fresh tomato twist, this recipe is a must-try!
Ingredients for Tomato Ricotta Pasta
the Pasta:
- 12 oz (340g) pasta (spaghetti, penne, or rigatoni)
- 1 teaspoon salt (for boiling water)
the Tomato Ricotta Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 cups cherry tomatoes, halved
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 cup ricotta cheese
- ½ cup reserved pasta water
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Kitchen Equipment Needed
- Large pot for boiling pasta
- Large skillet
- Wooden spoon or spatula
- Mixing bowl
Step-by-Step Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente (follow package instructions).
- Reserve ½ cup pasta water, then drain the pasta.
2. Make the Tomato Ricotta Sauce
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Stir in cherry tomatoes, salt, black pepper, and oregano.
- Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
3. Combine Everything
- Reduce heat to low and stir in ricotta cheese and Parmesan cheese.
- Slowly add reserved pasta water, stirring until the sauce becomes creamy.
- Toss in the cooked pasta, mixing until well coated.
4. Serve & Enjoy!
- Garnish with fresh basil and extra Parmesan cheese.
- Serve warm with a side of crusty bread or a simple green salad.
Expert Tips for the Best Tomato Ricotta Pasta
Use full-fat ricotta – It creates the creamiest sauce.
Don’t overcook the tomatoes – Keep them slightly chunky for texture.
Adjust thickness – Add more pasta water if the sauce is too thick.
Common Mistakes to Avoid
Adding ricotta to high heat – This can cause it to separate. Always lower the heat first.
Skipping the pasta water – It helps create a silky sauce that clings to the pasta.
Using pre-shredded Parmesan – Freshly grated melts better into the sauce.
Serving and Presentation Ideas
- Serve in shallow pasta bowls for an elegant presentation.
- Drizzle with extra virgin olive oil before serving.
- Pair with garlic bread or roasted vegetables for a complete meal.
How to Store & Reheat Leftovers
Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating:
- Stovetop: Warm over low heat, adding a splash of water or milk to loosen the sauce.
- Microwave: Heat in 30-second intervals, stirring between each.
Freezing:
- Not recommended, as ricotta-based sauces can become grainy when thawed.
Variations and Substitutions
- Make it spicy – Add extra red pepper flakes or a pinch of cayenne.
- Use different cheese – Swap ricotta for mascarpone or cream cheese.
- Make it protein-packed – Stir in grilled chicken or sautéed shrimp.
What to Serve with Tomato Ricotta Pasta
- Garlic bread or focaccia
- A simple arugula or Caesar salad
- Steamed asparagus or roasted zucchini
Frequently Asked Questions (FAQ)
Can I use canned tomatoes instead of fresh?
Yes! Use one (14 oz) can of diced tomatoes, but drain slightly for a thicker sauce.
Can I make this with whole wheat or gluten-free pasta?
Absolutely! Both options work great with this sauce.
How do I make the sauce extra creamy?
Add an extra tablespoon of Parmesan cheese or a splash of heavy cream.
Conclusion
This Tomato Ricotta Pasta is light, creamy, and bursting with fresh flavors, making it the perfect quick meal for busy days. Whether served for lunch, dinner, or a special occasion, this dish is simple yet incredibly satisfying!
Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more quick and delicious pasta recipes!
Calories Per Serving
Approximate Calories: 420 kcal per serving (based on 4 servings).
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 4
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Tomato Ricotta Pasta – A Creamy, Flavorful 15-Minute Meal!
- Total Time: 15 minutes
Description
This Tomato Ricotta Pasta is creamy, garlicky, and packed with fresh flavors! A 15-minute meal perfect for busy weeknights.
Ingredients
For the Pasta:
- 12 oz (340g) pasta (spaghetti, penne, or rigatoni)
- 1 teaspoon salt (for boiling water)
For the Tomato Ricotta Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 cups cherry tomatoes, halved
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 cup ricotta cheese
- ½ cup reserved pasta water
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente (follow package instructions).
- Reserve ½ cup pasta water, then drain the pasta.
2. Make the Tomato Ricotta Sauce
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Stir in cherry tomatoes, salt, black pepper, and oregano.
- Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
3. Combine Everything
- Reduce heat to low and stir in ricotta cheese and Parmesan cheese.
- Slowly add reserved pasta water, stirring until the sauce becomes creamy.
- Toss in the cooked pasta, mixing until well coated.
4. Serve & Enjoy!
- Garnish with fresh basil and extra Parmesan cheese.
- Serve warm with a side of crusty bread or a simple green salad.
Notes
✔ Use full-fat ricotta – It creates the creamiest sauce.
✔ Don’t overcook the tomatoes – Keep them slightly chunky for texture.
✔ Adjust thickness – Add more pasta water if the sauce is too thick.
- Prep Time: 5
- Cook Time: 10
- Category: DINNER
- Cuisine: AMERICAN
Nutrition
- Serving Size: 4
- Calories: 420