Ricotta & Burst Tomato Pasta with Basil
Ingredients
- 1 poundpasta (penne, fusilli, or similar)
- 2 cupscherry tomatoes
- 1 cupricotta (whole milk)
- 3 clovesgarlic
- ½ cupfresh basil
- 1lemon
- 4 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 3 cloves garlic.
- 02
Halve 2 cups cherry tomatoes.
- 03
Tear or chop 0.5 cup fresh basil (coarse pieces are fine).
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- 02
While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook for 30 seconds until fragrant.
- 03
Add the cherry tomatoes, a pinch of salt, and red pepper flakes if using. Cook for 4–5 minutes, stirring occasionally, until the tomatoes begin to blister and release their juices.
- 04
Remove from heat and stir in the ricotta until loosely combined (it should stay creamy, not fully mixed). Drizzle with the remaining 2 tablespoons olive oil.
- 05
Add the hot pasta to the skillet along with 1/4 cup of the reserved pasta water. Gently toss over low heat for 1–2 minutes until the sauce loosens slightly and coats the pasta.
- 06
Tear in the fresh basil, squeeze in the lemon juice, and taste. Adjust salt and pepper. Add more pasta water if the sauce feels thick.
- 07
Divide among bowls and serve immediately.
Spice Tips
For warmth, scatter a pinch of dried oregano or a small pinch of red pepper flakes over the finished pasta. A crack of fresh black pepper and a drizzle of good olive oil also add depth without weighing the dish down.