Tomato Ricotta Pasta Fresh and Flavorful Dish

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- 12 oz (340g) pasta of your choice (penne or rigatoni recommended) - 2 cups cherry tomatoes, halved - 1 cup ricotta cheese - 2 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) Gathering the right ingredients makes a big difference. For this dish, I like to use penne or rigatoni. They hold the sauce well. Fresh cherry tomatoes add a burst of flavor. Halving them helps them cook faster. Ricotta cheese gives the sauce a creamy touch. Minced garlic adds great depth to the dish. I use three tablespoons of olive oil to sauté. Dried oregano adds a nice herbal note. If you want a kick, add red pepper flakes. Salt and pepper are key to enhance all flavors. Fresh basil leaves make a lovely garnish. Grated Parmesan cheese can elevate your meal, too. Having all these ingredients ready will set you up for a tasty and fresh tomato ricotta pasta. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. This step is key; it flavors the pasta. Bring the water to a boil. Once boiling, add 12 oz of pasta. I suggest penne or rigatoni. Cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. Check the pasta a minute early to avoid overcooking. Reserve 1 cup of pasta water, then drain the rest. Next, grab a large skillet. Heat 3 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute until it smells great. Be careful not to burn the garlic; it can turn bitter quickly. Now, stir in 2 cups of halved cherry tomatoes. Add 1 teaspoon of dried oregano, and if you like heat, include 1/4 teaspoon of red pepper flakes. Season with salt and pepper too. Cook this mix for 5 to 7 minutes. Wait until the tomatoes soften and their juices flow. Lower the heat now. Add 1 cup of ricotta cheese to the skillet. Stir it in well until it combines with the sauce. Gradually mix in the reserved pasta water, a little at a time. This helps create a creamy texture. Once smooth, toss the drained pasta into the skillet. Mix well to coat the pasta with that tasty tomato ricotta sauce. Taste it and adjust the seasoning if needed. When you boil pasta, always add salt to the water. This step helps the pasta absorb flavor. Use about 1 tablespoon of salt per gallon of water. Test your pasta for the right texture. You want it al dente, which means firm to the bite. Start checking the pasta two minutes before the package time ends. To make your Tomato Ricotta Pasta even tastier, add fresh herbs like thyme or parsley. A pinch of garlic powder can also boost the flavor. If you want to switch up the cheese, try mascarpone or goat cheese. They can add a lovely creaminess, too. Serve your pasta in shallow bowls to show off its color. This makes for a pretty dish. Top with fresh basil leaves and a drizzle of olive oil. These simple touches will make your meal look special and inviting. Pro Tips Fresh Tomatoes: Using ripe, in-season cherry tomatoes will enhance the flavor of your sauce significantly. Cheese Variations: For added flavor, try mixing in some feta or goat cheese with the ricotta. Pasta Water Magic: Always reserve pasta water; it helps in achieving the perfect creamy consistency. Garnish Wisely: Add a sprinkle of toasted pine nuts for a delightful crunch and extra nutrition. {{image_2}} You can make this dish even more vibrant. Adding vegetables is a great way to boost flavor and nutrition. Spinach or mushrooms work well in this recipe. - Spinach: Toss in fresh spinach while cooking the tomatoes. It wilts quickly and adds a nice color. - Mushrooms: Sauté sliced mushrooms with garlic for a rich, earthy taste. They pair well with the creamy ricotta. Feel free to substitute other veggies too. Zucchini or bell peppers can also add flavor and texture. Get creative with what you have! Want to make the dish heartier? Adding protein can be a delicious option. Grilled chicken or shrimp are great choices to elevate your pasta. - Grilled Chicken: Slice or dice grilled chicken and mix it in. It adds a satisfying bite. - Shrimp: Cook shrimp until pink and toss in. Their sweetness complements the tomato sauce. For plant-based options, consider chickpeas or lentils. They pack protein and keep it plant-based. You can easily tweak the sauce to suit your taste. Adding cream or different cheeses can change the game. - Cream: A splash of heavy cream can make the sauce richer and smoother. - Different Cheeses: Try goat cheese or feta for a tangy twist. If you like some heat, adjust the spice levels. Add more red pepper flakes or try fresh chili peppers. They can bring a whole new flavor profile to your dish! To keep your tomato ricotta pasta fresh, store it in an airtight container. This helps keep the flavors intact. Make sure to cool the pasta to room temperature before sealing. If you place warm pasta in the fridge, it may steam and get soggy. You can store leftover pasta in the fridge for up to three days. If you want to ensure the best taste, eat it within two days. Reheating it the next day is usually perfect. You can freeze tomato ricotta pasta if you want to save some for later. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. To reheat, thaw the pasta in the fridge overnight. Then, heat it on the stove or in the microwave. Add a splash of water or extra olive oil to keep it creamy. This will help restore its original texture. Yes, you can use different pasta types. Penne and rigatoni are best, but you can also try spaghetti, fusilli, or farfalle. Each shape holds sauce differently. For a gluten-free option, choose brown rice or chickpea pasta. They work well with the creamy sauce. Absolutely! This dish is great for meal prep. Cook the pasta and sauce separately. Store them in airtight containers. You can mix them when you’re ready to eat. This keeps the pasta from getting soggy. You can also reheat it in the microwave or on the stove. You can make this dish dairy-free easily. Use cashew cream or silken tofu instead of ricotta. Nutritional yeast adds a cheesy flavor without dairy. For a richer taste, add some coconut milk. This keeps the dish creamy and tasty. This blog post shared a simple pasta dish, focusing on ingredients, cooking steps, tips, variations, and storage. You learned about fresh ingredients like tomatoes and basil, and how to make the sauce creamy with ricotta cheese. I hope you feel confident to try this recipe and make it your own. Don’t hesitate to experiment with flavors and share your dish. Enjoy your cooking adventure!

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Are you ready to create a delicious Tomato Ricotta Pasta? This fresh and flavorful dish combines simple ingredients for a quick meal that impresses. With cherry tomatoes, creamy ricotta, and fragrant basil, you’ll love each bite. In this guide, I’ll walk you through easy steps, helpful tips, and tasty variations to make this pasta perfect for any occasion. Let’s dive into this mouthwatering recipe and elevate your cooking!

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Why I Love This Recipe

  1. Quick and Easy: This dish comes together in just 30 minutes, making it perfect for a weeknight dinner or a last-minute gathering.
  2. Creamy and Flavorful: The combination of ricotta cheese and juicy cherry tomatoes creates a rich and satisfying sauce that coats the pasta beautifully.
  3. Customizable: You can easily adapt this recipe by adding your favorite vegetables or proteins, making it versatile for any palate.
  4. Fresh Ingredients: With bright cherry tomatoes and aromatic basil, this dish is not only delicious but also a celebration of fresh flavors.

Ingredients

List of Ingredients

– 12 oz (340g) pasta of your choice (penne or rigatoni recommended)

– 2 cups cherry tomatoes, halved

– 1 cup ricotta cheese

– 2 cloves garlic, minced

– 3 tablespoons olive oil

– 1 teaspoon dried oregano

– 1/4 teaspoon red pepper flakes (optional)

– Salt and pepper to taste

– Fresh basil leaves for garnish

– Grated Parmesan cheese for serving (optional)

Gathering the right ingredients makes a big difference. For this dish, I like to use penne or rigatoni. They hold the sauce well. Fresh cherry tomatoes add a burst of flavor. Halving them helps them cook faster. Ricotta cheese gives the sauce a creamy touch. Minced garlic adds great depth to the dish.

I use three tablespoons of olive oil to sauté. Dried oregano adds a nice herbal note. If you want a kick, add red pepper flakes. Salt and pepper are key to enhance all flavors.

Fresh basil leaves make a lovely garnish. Grated Parmesan cheese can elevate your meal, too. Having all these ingredients ready will set you up for a tasty and fresh tomato ricotta pasta.

Step-by-Step Instructions

Cooking the Pasta

To start, fill a large pot with water. Add a good amount of salt. This step is key; it flavors the pasta. Bring the water to a boil. Once boiling, add 12 oz of pasta. I suggest penne or rigatoni. Cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. Check the pasta a minute early to avoid overcooking. Reserve 1 cup of pasta water, then drain the rest.

Sautéing the Tomatoes and Garlic

Next, grab a large skillet. Heat 3 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute until it smells great. Be careful not to burn the garlic; it can turn bitter quickly. Now, stir in 2 cups of halved cherry tomatoes. Add 1 teaspoon of dried oregano, and if you like heat, include 1/4 teaspoon of red pepper flakes. Season with salt and pepper too. Cook this mix for 5 to 7 minutes. Wait until the tomatoes soften and their juices flow.

Combining the Ingredients

Lower the heat now. Add 1 cup of ricotta cheese to the skillet. Stir it in well until it combines with the sauce. Gradually mix in the reserved pasta water, a little at a time. This helps create a creamy texture. Once smooth, toss the drained pasta into the skillet. Mix well to coat the pasta with that tasty tomato ricotta sauce. Taste it and adjust the seasoning if needed.

Tips & Tricks

Best Practices for Cooking Pasta

When you boil pasta, always add salt to the water. This step helps the pasta absorb flavor. Use about 1 tablespoon of salt per gallon of water.

Test your pasta for the right texture. You want it al dente, which means firm to the bite. Start checking the pasta two minutes before the package time ends.

Enhancing Flavor

To make your Tomato Ricotta Pasta even tastier, add fresh herbs like thyme or parsley. A pinch of garlic powder can also boost the flavor.

If you want to switch up the cheese, try mascarpone or goat cheese. They can add a lovely creaminess, too.

Presentation Suggestions

Serve your pasta in shallow bowls to show off its color. This makes for a pretty dish.

Top with fresh basil leaves and a drizzle of olive oil. These simple touches will make your meal look special and inviting.

Pro Tips

  1. Fresh Tomatoes: Using ripe, in-season cherry tomatoes will enhance the flavor of your sauce significantly.
  2. Cheese Variations: For added flavor, try mixing in some feta or goat cheese with the ricotta.
  3. Pasta Water Magic: Always reserve pasta water; it helps in achieving the perfect creamy consistency.
  4. Garnish Wisely: Add a sprinkle of toasted pine nuts for a delightful crunch and extra nutrition.

Variations

Vegetarian Options

You can make this dish even more vibrant. Adding vegetables is a great way to boost flavor and nutrition. Spinach or mushrooms work well in this recipe.

– Spinach: Toss in fresh spinach while cooking the tomatoes. It wilts quickly and adds a nice color.

– Mushrooms: Sauté sliced mushrooms with garlic for a rich, earthy taste. They pair well with the creamy ricotta.

Feel free to substitute other veggies too. Zucchini or bell peppers can also add flavor and texture. Get creative with what you have!

Protein Additions

Want to make the dish heartier? Adding protein can be a delicious option. Grilled chicken or shrimp are great choices to elevate your pasta.

– Grilled Chicken: Slice or dice grilled chicken and mix it in. It adds a satisfying bite.

– Shrimp: Cook shrimp until pink and toss in. Their sweetness complements the tomato sauce.

For plant-based options, consider chickpeas or lentils. They pack protein and keep it plant-based.

Sauce Modifications

You can easily tweak the sauce to suit your taste. Adding cream or different cheeses can change the game.

– Cream: A splash of heavy cream can make the sauce richer and smoother.

– Different Cheeses: Try goat cheese or feta for a tangy twist.

If you like some heat, adjust the spice levels. Add more red pepper flakes or try fresh chili peppers. They can bring a whole new flavor profile to your dish!

Storage Info

Storing Leftover Pasta

To keep your tomato ricotta pasta fresh, store it in an airtight container. This helps keep the flavors intact. Make sure to cool the pasta to room temperature before sealing. If you place warm pasta in the fridge, it may steam and get soggy.

You can store leftover pasta in the fridge for up to three days. If you want to ensure the best taste, eat it within two days. Reheating it the next day is usually perfect.

Freezing Instructions

You can freeze tomato ricotta pasta if you want to save some for later. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn.

To reheat, thaw the pasta in the fridge overnight. Then, heat it on the stove or in the microwave. Add a splash of water or extra olive oil to keep it creamy. This will help restore its original texture.

FAQs

Can I use different pasta types?

Yes, you can use different pasta types. Penne and rigatoni are best, but you can also try spaghetti, fusilli, or farfalle. Each shape holds sauce differently. For a gluten-free option, choose brown rice or chickpea pasta. They work well with the creamy sauce.

Is this dish suitable for meal prep?

Absolutely! This dish is great for meal prep. Cook the pasta and sauce separately. Store them in airtight containers. You can mix them when you’re ready to eat. This keeps the pasta from getting soggy. You can also reheat it in the microwave or on the stove.

How can I make this recipe dairy-free?

You can make this dish dairy-free easily. Use cashew cream or silken tofu instead of ricotta. Nutritional yeast adds a cheesy flavor without dairy. For a richer taste, add some coconut milk. This keeps the dish creamy and tasty.

This blog post shared a simple pasta dish, focusing on ingredients, cooking steps, tips, variations, and storage. You learned about fresh ingredients like tomatoes and basil, and how to make the sauce creamy with ricotta cheese. I hope you feel confident to try this recipe and make it your own. Don’t hesitate to experiment with flavors and share your dish. Enjoy your cooking adventur

- 12 oz (340g) pasta of your choice (penne or rigatoni recommended) - 2 cups cherry tomatoes, halved - 1 cup ricotta cheese - 2 cloves garlic, minced - 3 tablespoons olive oil - 1 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional) - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving (optional) Gathering the right ingredients makes a big difference. For this dish, I like to use penne or rigatoni. They hold the sauce well. Fresh cherry tomatoes add a burst of flavor. Halving them helps them cook faster. Ricotta cheese gives the sauce a creamy touch. Minced garlic adds great depth to the dish. I use three tablespoons of olive oil to sauté. Dried oregano adds a nice herbal note. If you want a kick, add red pepper flakes. Salt and pepper are key to enhance all flavors. Fresh basil leaves make a lovely garnish. Grated Parmesan cheese can elevate your meal, too. Having all these ingredients ready will set you up for a tasty and fresh tomato ricotta pasta. {{ingredient_image_1}} To start, fill a large pot with water. Add a good amount of salt. This step is key; it flavors the pasta. Bring the water to a boil. Once boiling, add 12 oz of pasta. I suggest penne or rigatoni. Cook according to the package instructions until al dente. This usually takes about 8 to 10 minutes. Check the pasta a minute early to avoid overcooking. Reserve 1 cup of pasta water, then drain the rest. Next, grab a large skillet. Heat 3 tablespoons of olive oil over medium heat. Once hot, add 2 cloves of minced garlic. Sauté for about 1 minute until it smells great. Be careful not to burn the garlic; it can turn bitter quickly. Now, stir in 2 cups of halved cherry tomatoes. Add 1 teaspoon of dried oregano, and if you like heat, include 1/4 teaspoon of red pepper flakes. Season with salt and pepper too. Cook this mix for 5 to 7 minutes. Wait until the tomatoes soften and their juices flow. Lower the heat now. Add 1 cup of ricotta cheese to the skillet. Stir it in well until it combines with the sauce. Gradually mix in the reserved pasta water, a little at a time. This helps create a creamy texture. Once smooth, toss the drained pasta into the skillet. Mix well to coat the pasta with that tasty tomato ricotta sauce. Taste it and adjust the seasoning if needed. When you boil pasta, always add salt to the water. This step helps the pasta absorb flavor. Use about 1 tablespoon of salt per gallon of water. Test your pasta for the right texture. You want it al dente, which means firm to the bite. Start checking the pasta two minutes before the package time ends. To make your Tomato Ricotta Pasta even tastier, add fresh herbs like thyme or parsley. A pinch of garlic powder can also boost the flavor. If you want to switch up the cheese, try mascarpone or goat cheese. They can add a lovely creaminess, too. Serve your pasta in shallow bowls to show off its color. This makes for a pretty dish. Top with fresh basil leaves and a drizzle of olive oil. These simple touches will make your meal look special and inviting. Pro Tips Fresh Tomatoes: Using ripe, in-season cherry tomatoes will enhance the flavor of your sauce significantly. Cheese Variations: For added flavor, try mixing in some feta or goat cheese with the ricotta. Pasta Water Magic: Always reserve pasta water; it helps in achieving the perfect creamy consistency. Garnish Wisely: Add a sprinkle of toasted pine nuts for a delightful crunch and extra nutrition. {{image_2}} You can make this dish even more vibrant. Adding vegetables is a great way to boost flavor and nutrition. Spinach or mushrooms work well in this recipe. - Spinach: Toss in fresh spinach while cooking the tomatoes. It wilts quickly and adds a nice color. - Mushrooms: Sauté sliced mushrooms with garlic for a rich, earthy taste. They pair well with the creamy ricotta. Feel free to substitute other veggies too. Zucchini or bell peppers can also add flavor and texture. Get creative with what you have! Want to make the dish heartier? Adding protein can be a delicious option. Grilled chicken or shrimp are great choices to elevate your pasta. - Grilled Chicken: Slice or dice grilled chicken and mix it in. It adds a satisfying bite. - Shrimp: Cook shrimp until pink and toss in. Their sweetness complements the tomato sauce. For plant-based options, consider chickpeas or lentils. They pack protein and keep it plant-based. You can easily tweak the sauce to suit your taste. Adding cream or different cheeses can change the game. - Cream: A splash of heavy cream can make the sauce richer and smoother. - Different Cheeses: Try goat cheese or feta for a tangy twist. If you like some heat, adjust the spice levels. Add more red pepper flakes or try fresh chili peppers. They can bring a whole new flavor profile to your dish! To keep your tomato ricotta pasta fresh, store it in an airtight container. This helps keep the flavors intact. Make sure to cool the pasta to room temperature before sealing. If you place warm pasta in the fridge, it may steam and get soggy. You can store leftover pasta in the fridge for up to three days. If you want to ensure the best taste, eat it within two days. Reheating it the next day is usually perfect. You can freeze tomato ricotta pasta if you want to save some for later. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. To reheat, thaw the pasta in the fridge overnight. Then, heat it on the stove or in the microwave. Add a splash of water or extra olive oil to keep it creamy. This will help restore its original texture. Yes, you can use different pasta types. Penne and rigatoni are best, but you can also try spaghetti, fusilli, or farfalle. Each shape holds sauce differently. For a gluten-free option, choose brown rice or chickpea pasta. They work well with the creamy sauce. Absolutely! This dish is great for meal prep. Cook the pasta and sauce separately. Store them in airtight containers. You can mix them when you’re ready to eat. This keeps the pasta from getting soggy. You can also reheat it in the microwave or on the stove. You can make this dish dairy-free easily. Use cashew cream or silken tofu instead of ricotta. Nutritional yeast adds a cheesy flavor without dairy. For a richer taste, add some coconut milk. This keeps the dish creamy and tasty. This blog post shared a simple pasta dish, focusing on ingredients, cooking steps, tips, variations, and storage. You learned about fresh ingredients like tomatoes and basil, and how to make the sauce creamy with ricotta cheese. I hope you feel confident to try this recipe and make it your own. Don’t hesitate to experiment with flavors and share your dish. Enjoy your cooking adventure!

Creamy Tomato Ricotta Delight

A delicious pasta dish featuring creamy ricotta and fresh cherry tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 12 oz pasta of your choice (penne or rigatoni recommended)
  • 2 cups cherry tomatoes, halved
  • 1 cup ricotta cheese
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 quarter teaspoon red pepper flakes (optional)
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  • Sauté the Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  • Add the Tomatoes: Stir in the halved cherry tomatoes, dried oregano, red pepper flakes, salt, and pepper. Cook for about 5-7 minutes, until the tomatoes begin to soften and release their juices.
  • Combine with Ricotta: Lower the heat and add the ricotta cheese to the skillet, stirring to combine. Gradually mix in the reserved pasta water a little at a time until you reach a creamy consistency.
  • Mix in the Pasta: Toss the drained pasta into the skillet, mixing well to coat the pasta with the creamy tomato ricotta sauce. Adjust seasoning if necessary.
  • Serve: Remove from heat. Garnish with fresh basil and a sprinkle of grated Parmesan cheese before serving.

Notes

Serve the pasta in shallow bowls, topped with additional basil leaves and a drizzle of olive oil for a beautiful finish.
Keyword creamy, pasta, quick meal, ricotta, tomato

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