This Tomato Basil Pasta with Ricotta is a fresh, flavorful, and comforting dish that brings together the sweetness of ripe tomatoes, the brightness of fresh basil, and the creamy richness of ricotta. It’s a simple, rustic Italian dish perfect for a quick weeknight meal, but elegant enough to impress at a dinner party.
Ingredients:
- 12 oz pasta (spaghetti, penne, or your favorite)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 lb cherry tomatoes, halved
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup fresh ricotta cheese
- 1/4 cup fresh basil leaves, torn
- 1/4 cup Parmesan cheese, grated
- Lemon zest from one lemon (optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- Sauté the garlic and tomatoes: In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant. Add the halved cherry tomatoes and cook for 5-7 minutes until they soften and begin to release their juices. Add red pepper flakes if using, and season with salt and pepper.
- Combine pasta and sauce: Add the cooked pasta to the skillet with the tomatoes. Toss everything together, adding a little of the reserved pasta water to create a light sauce. Stir in the fresh basil and lemon zest (if using).
- Serve with ricotta and Parmesan: Plate the pasta and dollop generous spoonfuls of fresh ricotta over the top. Sprinkle with grated Parmesan cheese and additional fresh basil for garnish.
- Enjoy: Serve immediately, and enjoy the creamy, herby goodness of this delicious pasta dish!
This easy and delicious recipe is sure to become a favorite for a cozy dinner or a light lunch.
