Ingredients
Scale
- 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
- Cook 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 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, creating a creamy sauce. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Mix 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 cherry tomatoes for the best flavor.
- Adjust the amount of ricotta to your preference for creaminess.
- Reserve pasta water to thin the sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg