Ingredients
Scale
- 400g (14 oz) of your preferred pasta (spaghetti, penne, or fusilli)
- 2 cups of cherry tomatoes, halved
- 1 cup of ricotta cheese
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- Fresh basil leaves, chopped (for garnish)
- Salt and freshly ground black pepper to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Boil a large pot of salted water and cook the pasta until al dente, then drain, reserving a cup of pasta water.
- Halve the cherry tomatoes, mince the garlic, and prepare your ricotta cheese and basil.
- Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add cherry tomatoes and cook until softened, about 4-5 minutes.
- Stir in ricotta cheese, adding reserved pasta water to loosen the mixture into a creamy sauce. Season with salt, pepper, and red pepper flakes if desired.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Garnish with chopped basil and a drizzle of olive oil. Serve hot.
Notes
- Adjust seasoning with more salt, pepper, or red pepper flakes as desired.
- For a vegan version, substitute ricotta with plant-based cheese.
- Use fresh, high-quality tomatoes for the best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 450 kcal Kcal
- Sugar: 6g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
