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Tomato Ricotta Pasta

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

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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. 1

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

  2. 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. 3

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

  4. 4

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

  5. 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. 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.

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Questions

Why save the pasta water for Tomato Ricotta Pasta?

Step 6 reads: "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." The water is full of starch. Added back as step 6 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for ricotta in Tomato Ricotta Pasta?

The entry for Tomato Ricotta Pasta calls for 3/4 cup ricotta. In its place: Small-curd cottage cheese, drained and blended briefly, works in baked dishes. For dairy-free, blend firm tofu with lemon juice and salt.

Is Tomato Ricotta Pasta spicy?

Moderately. The heat in Tomato Ricotta Pasta comes from 1/2 tsp chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

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.

How do I store and reheat Tomato Ricotta Pasta?

Refrigerate what is left of Tomato Ricotta Pasta within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

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