Description
A creamy and comforting pasta dish made with juicy tomatoes, ricotta cheese, and aromatic herbs—perfect for a quick and satisfying midday meal.
Ingredients
- 8 oz pasta (penne or spaghetti works well)
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
1. Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
2. In a large skillet, heat olive oil over medium heat. Add the halved cherry tomatoes and sauté for about 5 minutes until softened and juicy.
3. Stir in minced garlic and dried oregano, cooking for an additional 2 minutes until fragrant.
4. Lower the heat and add ricotta cheese. Stir until fully combined into a creamy sauce, adding reserved pasta water as needed to loosen the consistency.
5. Add the cooked pasta to the skillet and toss well to coat evenly with the sauce. Season with salt and pepper to taste.
6. Remove from heat and plate the pasta. Garnish with fresh basil leaves and grated Parmesan cheese if desired.
7. Serve immediately and enjoy the creamy, flavorful dish.
Notes
Reserve pasta water is key for adjusting sauce consistency.
Use whole milk ricotta for a richer flavor.
Add chili flakes for a spicy kick.
You can substitute cherry tomatoes with canned diced tomatoes if needed.
Best served fresh but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg