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Tomato Ricotta Pasta Recipe

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★★★★★

4.4 from 22 reviews

A simple and creamy Tomato Ricotta Pasta recipe that combines al dente rigatoni or penne with a luscious ricotta cheese sauce and sweet sautéed cherry tomatoes, finished with fresh basil for a delightful Italian-inspired meal that’s quick to prepare and perfect for weeknight dinners.

Ingredients

Scale

Pasta

  • 8 oz rigatoni or penne pasta

Sauce and Toppings

  • 1 cup ricotta cheese
  • 1 cup cherry tomatoes, halved
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • Fresh basil leaves for garnish
  • Black pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni or penne according to the package instructions until al dente. Drain and set aside.
  2. Sauté garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
  3. Cook cherry tomatoes: Add the halved cherry tomatoes to the skillet and cook for 5-7 minutes until they soften and release their juices, stirring occasionally.
  4. Combine pasta and ricotta: Reduce heat to low and stir in the ricotta cheese until it creates a creamy sauce. Add the cooked pasta to the skillet and toss gently to coat everything evenly.
  5. Garnish and serve: Remove from heat, sprinkle fresh basil leaves and season with black pepper to taste. Serve the pasta warm for a fresh and comforting meal.

Notes

  • Use fresh ricotta for the creamiest texture and best flavor.
  • Cherry tomatoes can be substituted with grape tomatoes or chopped regular tomatoes.
  • Adjust garlic quantity based on preference for more or less pungency.
  • Add a pinch of red chili flakes for a spicy kick.
  • Serve with grated Parmesan cheese if desired for extra flavor.

Keywords: Tomato Ricotta Pasta, Creamy Pasta, Easy Italian Recipe, Vegetarian Pasta, Weeknight Dinner

Find it online: https://epicrecipebox.com/tomato-ricotta-pasta-recipe/