Pasta with Smashed Tomatoes and Ricotta
Pasta with Smashed Tomatoes and Ricotta
Ingredients
For the Pasta
- 1 pound short pasta, such as orecchiette, rigatoni, or fusilli
- 2 tablespoons kosher salt, for pasta water
For the Smashed Tomatoes
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 pounds cherry or grape tomatoes, halved or left whole if small
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, torn or roughly chopped
For Serving
- 1 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil leaves, for garnish
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 2
While the pasta cooks, prepare the smashed tomatoes. Heat the 1/4 cup extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced garlic and red pepper flakes and cook for 1 to 2 minutes, until fragrant but not browned.
⏱️ 3 min
- 3
Add the cherry or grape tomatoes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the skillet. Cook, stirring occasionally, for 10 to 15 minutes, or until the tomatoes have softened and burst. Use the back of a wooden spoon or a potato masher to gently smash about half of the tomatoes, creating a rustic sauce.
⏱️ 15 min
- 4
Add the cooked and drained pasta to the skillet with the smashed tomatoes. Add the 1/2 cup torn fresh basil, 1 cup ricotta cheese, and 1/2 cup grated Parmesan cheese. Toss everything together, adding the reserved pasta water 1/4 cup at a time, until a creamy sauce forms and coats the pasta beautifully. You may not need all of the pasta water.
⏱️ 5 min
- 5
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately in bowls, garnished with additional fresh basil leaves, more grated Parmesan cheese, and a drizzle of extra virgin olive oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta with Smashed Tomatoes and Ricotta
Ingredients
For the Pasta
- 1 pound short pasta, such as orecchiette, rigatoni, or fusilli
- 2 tablespoons kosher salt, for pasta water
For the Smashed Tomatoes
- 1/4 cup extra virgin olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 pounds cherry or grape tomatoes, halved or left whole if small
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup fresh basil leaves, torn or roughly chopped
For Serving
- 1 cup whole milk ricotta cheese
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil leaves, for garnish
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, prepare the smashed tomatoes. Heat the 1/4 cup extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add the thinly sliced garlic and red pepper flakes and cook for 1 to 2 minutes, until fragrant but not browned.
⏱️ 3 min - 3
Add the cherry or grape tomatoes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the skillet. Cook, stirring occasionally, for 10 to 15 minutes, or until the tomatoes have softened and burst. Use the back of a wooden spoon or a potato masher to gently smash about half of the tomatoes, creating a rustic sauce.
⏱️ 15 min - 4
Add the cooked and drained pasta to the skillet with the smashed tomatoes. Add the 1/2 cup torn fresh basil, 1 cup ricotta cheese, and 1/2 cup grated Parmesan cheese. Toss everything together, adding the reserved pasta water 1/4 cup at a time, until a creamy sauce forms and coats the pasta beautifully. You may not need all of the pasta water.
⏱️ 5 min - 5
Taste and adjust seasoning with more salt and pepper if needed. Serve immediately in bowls, garnished with additional fresh basil leaves, more grated Parmesan cheese, and a drizzle of extra virgin olive oil.
⏱️ 3 min