Ricotta and Burst Tomato Skillet Pasta
Ingredients
- 12 ouncespasta (penne or fusilli)
- 2 cupscherry tomatoes
- 4 clovesgarlic
- 1 cupricotta cheese
- 3 tablespoonolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupbasil (fresh)
- ½ cupparmesan cheese (grated)
- 1 cupwater
Prep
- 01
Mince 4 garlic cloves.
- 02
Chop 0.25 cup fresh basil.
- 03
Grate 0.5 cup parmesan cheese.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and red pepper flakes; cook for 1 minute until fragrant.
- 02
Add 2 cups cherry tomatoes and 1 teaspoon salt. Cook for 5-7 minutes, stirring occasionally, until tomatoes begin to burst and soften.
- 03
Add 12 ounces pasta and 1 cup water to the skillet. Stir well, bring to a simmer, and cook for 8-10 minutes, stirring frequently, until pasta is mostly tender and liquid reduces by half.
- 04
Remove from heat. Dollop 1 cup ricotta across the pan in spoonfuls. Sprinkle with black pepper and gently stir to break up the ricotta and create creamy pockets.
- 05
Add 0.5 cup grated parmesan and 0.25 cup fresh basil. Toss gently until combined, adding a splash more water if the sauce seems too thick. Taste and adjust seasoning. Serve immediately.
Spice Tips
For more heat, increase red pepper flakes to 1/2 teaspoon. A pinch of dried oregano or thyme adds earthiness. Finish with a squeeze of fresh lemon juice for brightness.
This skillet cooks the pasta right in the sauce, so stir frequently to prevent sticking. The ricotta melts into creamy swirls rather than a smooth sauce—don't overmix. Leftovers reheat gently with a splash of water on the stovetop or in the microwave.