Tomato Ricotta Pasta

Name: Tomato Ricotta Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 oz penne; 1 tbsp olive oil; 1 tbsp unsalted butter; 10 oz cherry tomatoes; 4 garlic cloves, minced; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp chili flakes; 1/2 tsp dried thyme; 1 cup puréed tomatoes; 3/4 cup ricotta; 1/4 cup Parmesan, grated; 1 tbsp basil, chopped

A satisfying, creamy pasta tossed with bursting cherry tomatoes, ricotta, and chili flakes.

15 minEasyServes 4549 cal/serving

ItalianDinnerStovetopVegetarianNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

14 oz penne
1 tbsp olive oil
1 tbsp unsalted butter
10 oz cherry tomatoes
4 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili flakes
1/2 tsp dried thyme
1 cup puréed tomatoes
3/4 cup ricotta
1/4 cup Parmesan, grated
1 tbsp basil, chopped

Instructions

1

Set a large pot with hot salted water over high heat.
2

Heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium in a large nonstick skillet. Add 10 oz cherry tomatoes, cover, and sauté for 5 minutes or until the tomatoes start to burst.
3

Add 14 oz penne to the boiling water and cook until al dente. Drain, reserving 1/2 cup of pasta water.
4

Remove skillet lid, press cherry tomatoes with a fork to release juices, add 4 minced garlic cloves, and cook for 1 minute.
5

Stir in 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp chili flakes, and 1/2 tsp dried thyme. Add 1 cup puréed tomatoes, bring to a boil, and simmer for 2 minutes.
6

Stir in 3/4 cup ricotta, 1/4 cup grated Parmesan, 1 tbsp chopped basil, cooked penne, and 1/4 cup reserved pasta water until well-coated.

Questions

Can I make Tomato Ricotta Pasta dairy-free?

Not cleanly. Here the dairy (1 tbsp unsalted butter, 3/4 cup ricotta, 1/4 cup Parmesan, grated) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Can I make Tomato Ricotta Pasta gluten-free?

Yes. The gluten in this entry is 14 oz penne. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Tomato Ricotta Pasta keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tomato Ricotta Pasta?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Parmesan Risotto alla Milanese side
Tuna and Cannellini Bean Power Salad salad
Sun-Dried Tomato Pesto sauce
Bicerin Coffee Chocolate Drink drink

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