Description
A deliciously creamy pasta dish featuring sweet cherry tomatoes, ricotta cheese, and fresh basil, perfect for any occasion.
Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.
- Sauté the Tomatoes: Heat olive oil in a large skillet over medium heat. Add halved cherry tomatoes and sauté for about 5 minutes until softened.
- Add Garlic and Oregano: Stir in minced garlic and dried oregano, cooking for an additional 2 minutes until fragrant.
- Combine Ricotta: Lower the heat and fold in ricotta cheese, stirring to create a creamy sauce. Add reserved pasta water if the sauce is too thick.
- Mix Pasta: Toss the cooked pasta in the skillet with the sauce until evenly coated. Season with salt and pepper to taste.
- Serve: Plate the pasta, garnishing with fresh basil leaves and grated Parmesan cheese if desired. Serve immediately.
Notes
You can prepare the sauce a day in advance and combine with fresh pasta when ready to serve. Feel free to roast the tomatoes for deeper flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg