Description
Experience the essence of summer with this creamy tomato ricotta pasta, featuring perfectly cooked pasta coated in a luscious ricotta sauce with burst cherry tomatoes.
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 a boil. Add pasta and cook until al dente. Reserve ½ cup pasta water before draining.
- Sauté the Tomatoes: In a large skillet, heat olive oil over medium heat. Add halved cherry tomatoes and sauté for about 5 minutes.
- Add Garlic and Oregano: Incorporate minced garlic and dried oregano into the skillet, cooking for an additional 2 minutes.
- Combine Ricotta: Lower the heat and add ricotta cheese. Stir until the cheese melds with the tomato mixture, adding reserved pasta water as needed.
- Mix Pasta: Toss the drained pasta in the creamy sauce, seasoning with salt and pepper to taste.
- Serve: Plate the pasta and garnish with fresh basil and optional Parmesan cheese.
- Enjoy: Dig in immediately and savor each bite!
Notes
Prepare the sauce in advance for ease. Customize by adding vegetables or using different cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg