Description
A light yet indulgent one-pan pasta dish where smoky cherry tomatoes and whipped ricotta merge into a velvety sauce. Quick, simple, and versatile, it balances tanginess with creaminess and features fresh herb brightness. Ready to savor in under 25 minutes for comforting midday meals.
Ingredients
8 ounces pasta (penne or spaghetti)
2 cups halved cherry tomatoes
1 tablespoon olive oil
2 cloves minced garlic
1 teaspoon dried oregano
1 cup whole milk ricotta
Salt and pepper to taste
Fresh basil for garnish
Instructions
Bring a large pot of salted water to a boil
Cook pasta until al dente, 8-10 minutes
Reserve 1/2 cup pasta water, then drain pasta
Meanwhile, heat olive oil in a large skillet over medium
Sauté garlic until fragrant, 1-2 minutes
Add cherry tomatoes, salt, and oregano; cook down until softened and slightly caramelized, 10-12 minutes
Stir in ricotta until fully incorporated into the tomato mixture
Toss cooked pasta directly in the skillet with the sauce, adding reserved pasta water as needed
Adjust seasoning with salt, pepper, and oregano
Garnish with fresh basil before serving
Notes
Ricotta: Use day-old for better consistency
Tomato skins: Retain for texture or remove after cooking
Gluten-free option: Use certified gluten-free pasta
Storage: Refrigerate leftovers for 2-3 days in an airtight container
Nutrition
- Serving Size: 1 serving (1 1/2 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg