Description
This Tomato Ricotta Pasta is creamy, garlicky, and packed with fresh flavors! A 15-minute meal perfect for busy weeknights.
Ingredients
Scale
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