Description
This comforting Italian-inspired pasta features a silky ricotta sauce blended with juicy, garlic-roasted cherry tomatoes. The tangy, herbaceous flavors balance the richness perfectly, making it an easy 25-minute meal that feels indulgent yet healthy.
Ingredients
12 oz spaghetti or penne pasta
2 lbs cherry tomatoes, halved
3 garlic cloves, minced
3 tbsp olive oil
1 cup crumbled ricotta cheese
1 tsp dried oregano
Salt, to taste
Fresh basil leaves, for garnish
Optional: grated Parmesan cheese (dairy-free option available)
Instructions
Bring a large pot of salted water to a boil
Cook pasta according to package instructions until al dente
Drain pasta but save 1/2 cup of cooking water
Heat olive oil in a skillet over medium heat
Sauté garlic until fragrant (1-2 mins)
Add cherry tomatoes and roast until soft (8-10 mins, stirring occasionally)
Blend cooked tomatoes with ricotta, oregano, salt, and reserved pasta water until smooth
Notes
Use frozen basil if fresh isn’t available
Grape or plum tomatoes work as substitutes
Add red pepper flakes for heat
Pasta water keeps sauce emulsified with noodles
Store leftovers in airtight container for 3-4 days
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 9g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg