Description
A quick and delicious pasta dish combining creamy ricotta cheese with fresh cherry tomatoes, perfect for lunch or dinner.
Ingredients
Scale
- 8 oz pasta (penne or spaghetti)
- 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
- Cook the Pasta: 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.
- Sauté the Tomatoes: In a large skillet, heat olive oil over medium heat. Once hot, add the halved cherry tomatoes. Sauté for about 5 minutes until they start to soften and release their juices.
- Add Garlic and Oregano: Stir in minced garlic and dried oregano. Cook for an additional 2 minutes until fragrant.
- Combine Ricotta: Lower the heat and add the ricotta cheese to the skillet. Stir until the cheese is well combined with the tomato mixture. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Mix the Pasta: Add the cooked pasta to the skillet. Toss until the pasta is well coated with the creamy tomato sauce. Season with salt and pepper to taste.
- Serve: Remove from heat. Plate the pasta, garnishing each serving with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.
- Enjoy: Serve immediately, enjoying the delightful flavors in every bite!
Notes
Use fresh ingredients for enhanced flavor. Adjust garlic amount to suit your taste. This dish can be enjoyed cold as a pasta salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg