Description
Creamy Tomato Ricotta Pasta is a rich and satisfying 5-ingredient meal made with tender pasta, juicy cherry tomatoes, and luscious ricotta cheese. It’s the perfect weeknight dinner—simple, fresh, and ready in about 30 minutes.
Ingredients
- 12 oz pasta (spaghetti, penne, or your choice)
- 1 cup ricotta cheese
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
1. In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the halved cherry tomatoes and cook for about 5-7 minutes until they soften and begin to burst.
3. Lower the heat and stir in the ricotta cheese until well blended with the tomatoes. If the mixture seems too thick, gradually add some reserved pasta water until the desired creamy consistency is achieved.
4. Add the drained pasta to the skillet. Toss everything together so that the pasta is well coated in the creamy tomato sauce.
5. Season with salt and pepper to taste, ensuring an even flavor throughout the dish.
6. Remove from heat and transfer to serving bowls. If desired, sprinkle with fresh basil for a fragrant finish.
Notes
For a boost of flavor, try adding red pepper flakes or a sprinkle of grated Parmesan.
Whole wheat or gluten-free pasta can be used as a substitute.
To make it even creamier, stir in a tablespoon of cream or butter along with the ricotta.
This dish is best served fresh but can be refrigerated for up to 2 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Fat: 15g
- Protein: 18g