Tomato Ricotta Pasta
Tomato Ricotta Pasta is a simple yet flavorful Italian-inspired dish that combines the rich creaminess of ricotta cheese with the tangy sweetness of fresh tomatoes. The pasta is typically tossed in a light tomato sauce made from ripe tomatoes, garlic, and olive oil, then mixed with dollops of ricotta, which adds a velvety texture and mild flavour.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden spoon
- Colander
- Measuring cup
- Sharp knife
Ingredients
- 12 oz 340g pasta (penne, rigatoni, or spaghetti work well)
- 1 cup 250g ricotta cheese
- 2 cups 500g cherry tomatoes, halved
- 2 onions chopped into small pieces
- 2 tablespoons olive oil
- 1/4 cup 60ml pasta cooking water (reserved)
- 1/4 teaspoon red pepper flakes optional
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- Begin by bringing a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Before draining, reserve 1/4 cup (60ml) of the pasta cooking water. Drain the pasta and set it aside.
- While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onions and sauté until they become translucent and fragrant, about 5-7 minutes.
- Toss in the halved cherry tomatoes and cook until they begin to soften and release their juices, about 5 minutes. If you like a bit of heat, sprinkle in the red pepper flakes. Season with salt and pepper to taste.
- Reduce the heat to low, then stir in the ricotta cheese until it melts and creates a creamy sauce. Slowly pour in the reserved pasta water, stirring continuously to achieve your desired sauce consistency.
- Add the cooked pasta to the skillet, tossing everything together until the pasta is well-coated with the creamy tomato ricotta sauce. Allow the flavors to meld for an additional 2 minutes.
- Remove from heat and garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.
Notes
For a creamier sauce, use full-fat ricotta. If you prefer a lighter dish, you can opt for low-fat ricotta, but be mindful that it might alter the creaminess of the sauce.