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- 12 oz of pasta (fettuccine or penne) - 2 cups of cherry tomatoes, halved - 1 cup of fresh ricotta cheese - 2 cloves of garlic, minced - 1 tablespoon of olive oil - 1 tablespoon of balsamic vinegar - 1 teaspoon of dried basil - 1 teaspoon of dried oregano - Salt and freshly ground black pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese for serving For this dish, the main ingredients are simple and fresh. The cherry tomatoes burst with flavor and pair well with rich ricotta. The pasta acts as a tasty base, while garlic adds depth. Olive oil and balsamic vinegar bring a nice balance of richness and acidity. - Red pepper flakes for heat - Lemon zest for brightness - Spinach or arugula for greens You can add red pepper flakes for a spicy kick. Lemon zest brightens the dish and adds freshness. Adding spinach gives a nice green touch and boosts nutrition. - Use whole wheat pasta for more fiber. - Swap ricotta for cottage cheese for a lighter option. - Replace balsamic vinegar with red wine vinegar for a different flavor. If you don’t have ricotta, cottage cheese works well. Whole wheat pasta is a healthy choice. Red wine vinegar can replace balsamic if you want a sharper taste. Adjust these ingredients based on what you have! {{ingredient_image_2}} Start by boiling a large pot of salted water. Once it’s bubbling, add 12 ounces of pasta, like fettuccine or penne. Cook the pasta according to the package instructions, usually about 8-10 minutes, until it is al dente. Be sure to stir it occasionally. When done, drain the pasta in a colander. Keep about a cup of the pasta water on the side. This water will help later if you need to add creaminess. In a wide skillet, pour in 1 tablespoon of olive oil and heat over medium. Add 2 cloves of minced garlic and sauté for about 1 minute, stirring often. Watch the garlic closely; burnt garlic can ruin the taste. Next, add 2 cups of halved cherry tomatoes to the skillet. Season them with salt, black pepper, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Stir everything together and cook for 5-7 minutes. You want the tomatoes to soften and start releasing their juices. To finish, drizzle in 1 tablespoon of balsamic vinegar and take the skillet off the heat. In a large mixing bowl, combine the drained pasta with the sautéed tomato mix. Add 1 cup of fresh ricotta cheese to the bowl. Gently toss everything together until the pasta gets a nice, creamy coat. If it seems dry, pour in a splash of the reserved pasta water. This will help you achieve the creaminess you want. Take a moment to taste and adjust the salt or pepper as needed. To make your pasta creamy, use fresh ricotta cheese. It adds a rich and smooth touch. After mixing the ricotta with the pasta, if it feels dry, add a splash of the reserved pasta water. This simple step helps to achieve that perfect creamy texture. Stir gently to blend all the flavors. Seasoning is key to making your dish pop. Use salt and freshly ground black pepper to taste. Dried basil and oregano bring warmth and depth. Don’t forget the balsamic vinegar; it adds a nice tang. Taste and adjust the seasonings as you go. This ensures a balanced flavor profile that excites your palate. Make your dish look as good as it tastes. For a stunning presentation, drizzle a little extra olive oil on top. Add more halved cherry tomatoes and fresh basil leaves for color. A sprinkle of grated Parmesan cheese enhances the look and flavor. Serve in shallow bowls for an elegant touch. Enjoy the beauty of your creamy dish! Pro Tips Use Fresh Ingredients: Fresh cherry tomatoes and quality ricotta cheese elevate the dish and enhance the flavor profile significantly. Don't Overcook the Pasta: Aim for al dente pasta for the best texture. This prevents the pasta from becoming mushy in the creamy sauce. Balance the Flavors: Adjust the seasoning with salt and pepper, and consider adding a pinch of sugar if the tomatoes are too acidic. Garnish Generously: Fresh basil leaves and grated Parmesan not only add flavor but also make the dish visually appealing. Don’t skimp on these toppings! {{image_4}} You can easily make this dish more colorful and tasty with veggies. Try adding spinach or arugula for fresh greens. Zucchini or bell peppers add crunch and flavor. Mushrooms also work well for a meaty texture. Just sauté them with garlic and then mix them in. If you want more protein, consider adding grilled chicken or shrimp. They give a nice boost to the meal. You can also try chickpeas or white beans for a plant-based option. They mix well with the creamy sauce and add heartiness. Switching up the sauce can change the whole dish. For a spicy kick, add red pepper flakes or a spicy tomato sauce. A pesto sauce can bring a fresh herb flavor. You can also try a creamy Alfredo sauce for a richer taste. Each option makes this pasta unique and fun. To keep your creamy tomato ricotta pasta fresh, store it in an airtight container. Let the pasta cool to room temperature first. This helps prevent condensation, which can make your pasta soggy. Place it in the fridge. It will stay good for about 3 to 4 days. If you have a lot left, consider dividing it into smaller portions. When you're ready to enjoy the leftovers, reheat them gently. You can use the microwave or a skillet. If using a microwave, place the pasta in a bowl and cover it with a damp paper towel. Heat for 1 to 2 minutes, stirring halfway. If using a skillet, add a splash of water or olive oil over medium heat. Stir until warmed through. This keeps the pasta creamy. If you want to save the pasta for later, freezing works well. First, let the pasta cool completely. Then, portion it into freezer-safe bags or containers. Try to remove as much air as possible to avoid freezer burn. It will keep well for about 2 to 3 months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned before for the best texture. Yes, you can use other pasta shapes. Fettuccine and penne work great, but feel free to try spaghetti, farfalle, or even gluten-free pasta. Each shape offers a unique texture. Just cook it according to the package instructions. To make this dish dairy-free, swap the ricotta cheese for a plant-based alternative. You can use cashew cream or a store-bought dairy-free ricotta. These options give a creamy texture. This pasta pairs well with a fresh salad. Try a simple arugula salad drizzled with olive oil and lemon. You can also serve garlic bread or roasted vegetables on the side for a hearty meal. Creamy Tomato Ricotta Pasta stays fresh for about 3 days in the fridge. Store it in an airtight container. When ready to eat, reheat it gently on the stove or in the microwave. Add a splash of water if it seems dry. This blog post shared how to make creamy tomato ricotta pasta. You learned about the key ingredients and their substitutes. I provided easy steps to cook your pasta perfectly and tips to enhance flavor and texture. We also explored exciting variations and best ways to store leftovers. By trying this dish, you can impress friends and family with a delicious meal. Enjoy the cooking process and experiment with flavors to make it your own. Happy cooking!

Creamy Tomato Ricotta Pasta

A delicious and creamy pasta dish featuring fresh ricotta and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 400 kcal

Ingredients
  

  • 12 oz pasta (fettuccine or penne)
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh ricotta cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until it reaches an al dente texture. Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water in case you need it later.
  • Sauté the Tomatoes: In a wide skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 1 minute, or until it becomes aromatic. Be cautious to avoid burning the garlic, as it can turn bitter.
  • Add Cherry Tomatoes: Incorporate the halved cherry tomatoes into the skillet. Generously season with salt, freshly ground black pepper, dried basil, and dried oregano. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and begin to release their juices. Stir in the balsamic vinegar and remove the skillet from the heat.
  • Combine with Ricotta: In a large mixing bowl, combine the drained pasta with the sautéed tomatoes along with their juices. Add the fresh ricotta cheese and gently toss the mixture until the pasta is beautifully coated and creamy. If the pasta feels too dry, you can add a splash of the reserved pasta water to achieve your desired creaminess.
  • Adjust Seasoning: Sample the pasta and adjust the seasoning if necessary by adding more salt or pepper to enhance the flavors.
  • Serve: Transfer the pasta onto plates or into shallow bowls. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese for an added layer of flavor.

Notes

For an attractive presentation, drizzle a little extra olive oil over the pasta and garnish with halved cherry tomatoes and fresh basil leaves.
Keyword creamy, pasta, ricotta, tomato