Creamy Tomato Ricotta Pasta: 7 Easy Steps to a Sensational Meal
A creamy and comforting tomato ricotta pasta made with juicy cherry tomatoes, garlic, and herbs, tossed with tender pasta for a quick and satisfying midday meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz pasta (penne or spaghetti)
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and sauté for about 5 minutes until softened and releasing their juices.
3. Stir in minced garlic and dried oregano. Cook for 1–2 minutes until fragrant.
4. Reduce heat to low and add ricotta cheese to the skillet. Stir until fully combined with the tomatoes to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
5. Add the cooked pasta to the skillet and toss until evenly coated in the creamy tomato sauce. Season with salt and black pepper to taste.
6. Remove from heat and divide among serving plates. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
7. Serve immediately and enjoy while warm.
Notes
Reserve pasta water to help adjust sauce consistency and improve texture.
For extra richness, drizzle with a little additional olive oil before serving.
You can add red pepper flakes for a gentle heat boost.
Best enjoyed fresh, but leftovers can be refrigerated for up to 2 days.
Find it online: https://cookingwithramsay.com/creamy-tomato-ricotta-pasta/