Introduction
Oh, do you remember those cozy evenings where dinner felt like a warm hug? That’s exactly what this Creamy Ricotta Pasta with Fresh Herbs & Cherry Tomatoes brings to mind. It’s one of those recipes that just tastes like comfort, sunshine, and pure happiness all rolled into one. And the best part? It’s ridiculously easy to whip up, making it perfect for those nights when you want something truly delicious without spending hours in the kitchen. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’re looking at less than 30 minutes.
- Easy: No fancy techniques here, just simple steps that anyone can follow.
- Giftable: While this dish is best enjoyed fresh, the ingredients are pantry staples that make a great “recipe in a basket” gift!
- Crowd-pleasing: Even picky eaters tend to adore this creamy, dreamy pasta.
Ingredients
Here’s what you’ll need to create this magic. Gather ’em up, and let’s get cooking!
- 12 oz pasta (any shape): I love using penne, rotini, or even spaghetti for this. Whatever makes you happy!
- 1 cup ricotta cheese: Full-fat ricotta will give you the creamiest sauce, but part-skim works too.
- 1 cup cherry tomatoes, halved: These little bursts of sweetness are key!
- 2 tablespoons olive oil: Your kitchen’s best friend for sautéing.
- 2 cloves garlic, minced: Because, garlic. It’s non-negotiable!
- ½ cup fresh basil, chopped: The fragrant herb that makes everything sing.
- ¼ cup grated Parmesan cheese: For that salty, nutty goodness.
- Salt and pepper, to taste: The essential flavor enhancers.
- Red pepper flakes (optional): If you like a little warmth!
How to Make It
Alright, let’s get our hands dirty (in the best way possible)! Follow these simple steps and you’ll have a masterpiece on your plate.
- Cook Your Pasta: Get a big pot of salted water boiling and cook your pasta according to the package directions. Before you drain it, scoop out about a cup of that starchy pasta water – it’s liquid gold for our sauce!
- Sauté the Aromatics: While the pasta is doing its thing, grab a large skillet. Heat your olive oil over medium heat. Toss in the minced garlic and let it get fragrant, usually about a minute. Don’t let it brown too much, or it can get bitter!
- Add the Tomatoes: Now, add your halved cherry tomatoes to the skillet. Let them cook down for about 5-7 minutes, until they start to soften and release their lovely juices. You can gently press them with your spoon if you like.
- Whip Up the Ricotta Mixture: In a large bowl (big enough to hold your pasta!), combine the ricotta cheese, grated Parmesan, and chopped fresh basil. Give it a good stir.
- Marry the Pasta and Sauce: Once your pasta is drained, add it directly into the bowl with the ricotta mixture.
- Deglaze the Pan: Remember that pasta water? Pour about ½ cup of it into the skillet with the tomatoes. Stir it around to pick up all those delicious bits from the bottom of the pan.
- Bring It All Together: Pour the warm tomato and pasta water mixture over the pasta and ricotta in the large bowl.
- Toss with Love: Gently toss everything together until the pasta is beautifully coated and you have a luscious, creamy sauce. If it looks a little thick, don’t be shy about adding a splash more of that reserved pasta water until it’s just right.
- Season to Perfection: Taste your creation and season with salt and pepper. Add a pinch of red pepper flakes if you’re feeling adventurous!
- Serve It Up: Dish it out immediately and enjoy every creamy, herby bite!
Substitutions & Additions
This recipe is so forgiving, you can totally play around with it! Here are a few ideas:
- Veggies Galore: Toss in some spinach or kale with the tomatoes in the last few minutes of cooking. Asparagus tips or peas would also be lovely additions.
- Protein Boost: Grilled chicken, shrimp, or even some cannellini beans would be delicious additions.
- Lemon Zest: A little bit of lemon zest added with the basil can brighten up the whole dish.
- Different Herbs: Swap out some basil for parsley, chives, or even a little bit of fresh oregano.
- Nutty Crunch: Toasted pine nuts or slivered almonds sprinkled on top before serving add a wonderful texture.
Tips for Success
Want to make this recipe even more foolproof? I’ve got you covered!
- Don’t Overcook the Pasta: Cook it al dente, meaning it still has a slight bite. It will continue to cook a bit when you toss it with the sauce.
- Pasta Water is Your Friend: Seriously, don’t skip reserving it! It’s what emulsifies the sauce and makes it super creamy without needing heavy cream.
- Fresh Herbs Make a Difference: While dried herbs can work in a pinch, fresh basil truly shines here.
- Prep Ahead: You can halve the tomatoes and mince the garlic a day in advance to save even more time on busy nights. The ricotta mixture can also be made ahead.
How to Store It
This Creamy Ricotta Pasta is best enjoyed fresh, as the sauce can thicken up quite a bit when refrigerated. However, if you do have leftovers:
- Let the pasta cool completely before storing it in an airtight container in the refrigerator.
- It should keep for about 2-3 days.
- When reheating, you might need to add a splash of water or milk to loosen the sauce and make it creamy again. A gentle simmer on the stovetop is usually best.
FAQs
Can I make this pasta ahead of time?
This dish is really best served immediately after it’s made for the creamiest sauce. However, you can cook the pasta and make the ricotta mixture ahead of time, then combine them and heat gently when you’re ready to serve.
What kind of pasta works best?
Honestly, any pasta shape you love will work! Shapes that have nooks and crannies, like rotini, fusilli, or penne, are great for catching the creamy sauce. Long pasta like spaghetti or linguine works beautifully too.
Is this recipe vegetarian?
Yes, this Creamy Ricotta Pasta is naturally vegetarian. It’s a wonderful meatless main course that’s satisfying and delicious!
Quick Creamy Ricotta Pasta
Equipment
- Large pot for cooking pasta
- Large skillet
- Large bowl big enough to hold pasta
Ingredients
Hauptzutaten
- 12 oz pasta any shape, penne, rotini, or spaghetti recommended
- 1 cup ricotta cheese full-fat recommended for creaminess
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 0.5 cup fresh basil chopped
- 0.25 cup grated Parmesan cheese
- salt and pepper to taste
- red pepper flakes optional, for warmth
Instructions
- Cook pasta according to package directions in salted boiling water. Reserve about 1 cup of pasta water before draining.12 oz pasta
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute), being careful not to brown it.12 oz pasta
- Add halved cherry tomatoes to the skillet and cook for 5-7 minutes, until softened and releasing juices. Gently press them with a spoon if desired.12 oz pasta
- In a large bowl, combine ricotta cheese, grated Parmesan cheese, and chopped fresh basil. Stir well.12 oz pasta
- Add the drained pasta to the bowl with the ricotta mixture.12 oz pasta
- Pour about ½ cup of reserved pasta water into the skillet with the tomatoes. Stir to incorporate the bits from the pan.12 oz pasta
- Pour the warm tomato and pasta water mixture over the pasta and ricotta in the large bowl.
- Gently toss everything together until the pasta is coated in a creamy sauce. Add more pasta water, a splash at a time, if the sauce is too thick.
- Season with salt and pepper to taste. Add red pepper flakes if using.12 oz pasta
- Serve immediately.