Print

Fresh Burst Cherry Tomato Pasta Recipe with Creamy Whipped Ricotta

fresh burst cherry tomato pasta - featured image
Print Recipe

A quick and easy pasta dish featuring blistered cherry tomatoes and fluffy whipped ricotta, perfect for a comforting yet light dinner.

Ingredients

Scale
  • 8 oz (225 g) spaghetti or your favorite pasta shape
  • 1 tbsp salt (for pasta water)
  • 2 cups (300 g) cherry tomatoes, halved
  • 2 cloves garlic, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1/4 cup fresh basil leaves, torn
  • Pinch of red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup (250 g) whole-milk ricotta cheese, drained if watery
  • 2 tbsp heavy cream or whole milk
  • 1/4 tsp salt
  • Freshly ground black pepper, to taste

Instructions

  1. Fill a large pot with water, add about 1 tablespoon of salt, and bring to a rolling boil. Add 8 oz (225 g) of spaghetti and cook according to package instructions until al dente (usually around 8-10 minutes). Stir occasionally to prevent sticking. Save 1/2 cup (120 ml) of pasta water before draining.
  2. While pasta cooks, place 1 cup (250 g) of ricotta in a mixing bowl. Add 2 tablespoons of heavy cream and 1/4 teaspoon salt. Using a hand mixer or whisk, beat until fluffy and smooth — about 2-3 minutes. Add freshly ground black pepper to taste. Set aside.
  3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add 2 cloves of thinly sliced garlic and sauté for about 30 seconds until fragrant (don’t brown the garlic!). Add 2 cups (300 g) halved cherry tomatoes and a pinch of red pepper flakes if using. Cook for 5-7 minutes, stirring gently, until tomatoes soften and start to burst but still hold some shape.
  4. Add the drained pasta directly to the skillet with the tomatoes. Toss gently to coat, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles. Season with salt and freshly ground black pepper to taste.
  5. Remove skillet from heat and stir in torn fresh basil leaves (about 1/4 cup). Plate the pasta and dollop generous spoonfuls of whipped ricotta on top. Drizzle some olive oil over the ricotta and sprinkle with cracked black pepper.

Notes

Let ricotta sit at room temperature for 10 minutes before whipping if too thick. Be gentle when tossing pasta with tomatoes to keep bursts intact. Reserve pasta water to loosen sauce. Use fresh basil for best flavor. Olive oil drizzle at the end adds richness.

Nutrition

Keywords: cherry tomato pasta, whipped ricotta, easy pasta recipe, quick dinner, creamy pasta, vegetarian pasta

Find it online: https://lumalunch.com/fresh-burst-cherry-tomato-pasta-recipe-with-creamy-whipped-ricotta-easy-and-perfect-for-dinner/