Imagine this: a steaming bowl of Tomato Ricotta Pasta, where vibrant red tomatoes mingle with creamy ricotta to create a dish that dances on your palate. The aroma wafts through your kitchen, beckoning everyone to gather around the table. savory chicken and rice soup perfect paired with tomato pasta It’s comfort food at its finest, and trust me, one bite will transport you straight to a sun-drenched Italian terrace.
Now picture this: you’re hosting a dinner party, and your friends are about to arrive. You want to impress them but also don’t want to spend hours in the kitchen. Enter Tomato Ricotta Pasta—the hero of the evening. delicious cornbread dressing It’s easy to make, looks like culinary art, and tastes like a hug in a bowl. Let’s dive into making this delicious masterpiece together!
Why You'll Love This Recipe
- This Tomato Ricotta Pasta comes together in under 30 minutes, making it perfect for weeknight dinners or last-minute gatherings
- Its creamy texture paired with fresh tomatoes creates an explosion of flavor that is visually stunning on any table
- Feel free to add veggies or proteins based on what you have on hand for endless variations
I remember one particular summer evening when I served this dish at a family gathering; my cousin’s eyes rolled back in delight after the first bite—pure bliss! crispy air fryer snacks.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pasta: Any short pasta works well here; I love using penne for its perfect sauce-hugging shape.
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Fresh Tomatoes: Choose ripe tomatoes for their sweetness; heirloom varieties add a beautiful color contrast.
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Ricotta Cheese: Creamy and rich, it brings a luxurious texture; go for whole milk ricotta for best results.
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Garlic: Fresh garlic cloves elevate the flavor profile; use as many as you dare!
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Olive Oil: A drizzle of quality extra virgin olive oil enhances richness; don’t skimp here.
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Basil Leaves: Fresh basil adds aromatic freshness; tear them gently to release their oils.
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Salt and Pepper: Simple seasoning makes all the difference; always taste as you go.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Cook the Pasta: Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions, usually about 8-10 minutes.
Sauté Garlic and Tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant and golden brown.
Add Tomatoes: Toss in chopped fresh tomatoes and season with salt and pepper. Cook until they soften and start releasing their juices—about 5 minutes should do it.
Combine with Ricotta: Once the tomatoes are tender, lower the heat and stir in ricotta cheese until melted into a creamy sauce. Adjust seasoning if needed.
Add Cooked Pasta: Drain the pasta but reserve some cooking water. Add it directly into the skillet with your tomato-ricotta sauce. If needed, splash in reserved pasta water for desired creaminess.
Toss with Basil**: Finish off by folding in freshly torn basil leaves until just combined. Serve immediately while hot with extra basil on top for garnish.
Now that you’ve made this glorious Tomato Ricotta Pasta, gather your loved ones around the table and enjoy every flavorful bite! With its robust flavors and comforting textures, it’s bound to become a favorite at your dinner table too! For more inspiration, check out this Marry Me Chicken Pasta recipe.
You Must Know
- Tomato ricotta pasta is a delightful combination of flavors, offering both creaminess and acidity
- The dish is quick to prepare, making it perfect for busy weeknights
- Don’t forget to use fresh ingredients for maximum taste; the vibrant aromas will fill your kitchen!
Perfecting the Cooking Process
Start by cooking the pasta al dente. While it’s boiling, sauté garlic in olive oil until fragrant, then add tomatoes and let them burst. Mix in ricotta at the end for creamy perfection. For more inspiration, check out this creamy sun-dried tomato pasta recipe.
Add Your Touch
Feel free to swap in spinach or kale for extra greens. A sprinkle of chili flakes can add a pleasant kick. Experiment with herbs like basil or thyme to personalize your dish.
Storing & Reheating
Store leftover tomato ricotta pasta in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to retain creaminess.
Chef's Helpful Tips
- To elevate your tomato ricotta pasta, always use ripe tomatoes for the best flavor
- Avoid overcooking the pasta; it should be slightly firm for optimal texture
- Mixing in fresh herbs right before serving enhances the dish’s aroma and taste
Sharing my first attempt at this dish brings back fond memories. My family couldn’t stop raving about how creamy and delicious it was, instantly becoming a household favorite.
FAQ
What type of pasta works best for tomato ricotta pasta?
Short shapes like penne or fusilli work beautifully as they hold sauce well.
Can I make this dish vegan?
Yes, substitute ricotta with tofu or cashew cheese for a vegan-friendly option.
How do I customize the sauce?
Add roasted red peppers or olives for extra depth and flavor in your sauce.
Tomato Ricotta Pasta
- Total Time: 25 minutes
- Yield: Serves 4
Description
Indulge in the delightful flavors of Tomato Ricotta Pasta, a quick and creamy dish that pairs fresh tomatoes with rich ricotta cheese. This comforting recipe comes together in under 30 minutes and is perfect for weeknight dinners or impressing guests at gatherings. The vibrant colors and robust flavors make it an instant favorite, leaving everyone craving more.
Ingredients
- 8 oz short pasta (penne or fusilli)
- 2 cups ripe tomatoes, chopped
- 1 cup whole milk ricotta cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Cook the pasta al dente in salted boiling water for 8-10 minutes. Drain, reserving some pasta water.
- In a skillet, heat olive oil over medium heat; sauté minced garlic until golden.
- Add chopped tomatoes and season with salt and pepper; cook until softened (about 5 minutes).
- Lower heat, stir in ricotta until creamy. Adjust seasoning as needed.
- Combine cooked pasta with the sauce, adding reserved pasta water for desired creaminess.
- Fold in torn basil leaves; serve hot with extra basil for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 400
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
