The Creamiest Tomato Ricotta Pasta
Roasted tomatoes are a treat on their own, but when you serve them with ricotta and pasta, you're in it to win it. These are the top reasons why you should make this dish as soon as possible:
- very creamy, fresh, light sauce
- basil adds freshness, while Parmesan cheese elevates the dish and makes it slightly fancy
- there's just the right amount of sauce
- it's a beginner-friendly recipe with a quick and straightforward preparation
- great for date night and midweek dinners
- kids and adults adore it
- feel free to store it in the fridge for a couple of days
Essential ingredients
It may sound like a summer recipe, and it would be perfect in the summertime, but thanks to high-quality Lušt tomatoes, we can eat them in the winter, too. The whole recipe is below; here is more information about the ingredients.
Pasta - use your favorite pasta. We, Fussili and Penne, would be great, too.
Oil - olive oil is perfect in combination with tomatoes and basil.
Butter - helps make this pasta dish creamy. You could use only oil, but we like to add butter for flavor.
Garlic - and tomato are best friends, so it's essential not to leave it out.
Basil - adds freshness.
Ricotta - use the best ricotta you can find. The ricotta must be creamy and flavorful.
Parmesan cheese - adds flavor and that lovely cheesy flavor we adore in our pasta. Freshly grated Parmesan cheese is the best.
Storing
There is a simple way to store this delicious Creamy Tomato Ricotta Pasta.
Keep the chilled Creamy Tomato Ricotta Pasta in the fridge for up to 3 days. Before serving, reheat in the microwave oven or using a pot. Add water if necessary to create creamy pasta.
How to make Creamy Tomato Ricotta Pasta at home(video)
Check this quick video to master making Creamy Tomato Ricotta Pasta at home.
Next, try these delicious pasta recipes
- Spaghetti Marinara
- Spinach and Ricotta Pasta Bake
- Spaghetti with Roasted Tomatoes and Garlic
- Pea Pesto Pasta with Burrata
- Canned Tuna Pasta with Tomatoes, Capers, and Olives
- Pasta Amatriciana
- Penne Alla Vodka
METHOD
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preparation
Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F. Prepare a large baking sheet.
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roast the tomatoes
Cut the larger tomatoes in half and add to a baking sheet. Add the cherry tomatoes. Drizzle with olive oil and season with black pepper and salt. Toss to combine and place in the oven. Roast for 30 minutes at 210 °C / 410 °F.
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cook the pasta
While the tomatoes are roasting. Cook the pasta according to the package instructions. Before draining, reserve 250ml (1 cup) of pasta cooking water.
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sauce
Place a large pan over medium heat. Add the olive oil and butter. When the butter melts, add diced onion and thinly sliced garlic. Cook for 6 minutes over low heat, stirring occasionally for the vegetables to soften. Add the roasted tomatoes with all the juices and a handful of basil. Cook for 10 minutes, then transfer to a blender (or use an immersion blender). Add ricotta and, optionally, another leaf of fresh basil. Mix in 100ml (1/2 cup) of reserved pasta water into a smooth sauce. Pour the sauce back into a pan, add the pasta, and toss it to combine. Pour in additional pasta water if needed.
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Serve
Sprinkle Parmesan cheese over the pasta. Divide the pasta between four plates. Season with black pepper and drizzle with olive oil, then serve.
