Tomato Ricotta Pasta
This creamy Tomato Ricotta Pasta is made with burst cherry tomatoes, garlic, and creamy ricotta. Blend it up, toss with your favorite pasta, and garnish with fresh basil. Bonus? Ricotta boosts the nutrition of this dish with some added protein!
Why This is the BEST Tomato Ricotta Pasta Recipe
- It’s an easy, weeknight dinner made in under 30 minutes.
- Ricotta is an underrated cheese that adds creaminess and protein to this dish.
- You can use any shape or type of pasta that you like or have on hand.
- Tomato ricotta pasta is delicious as is, or you can easily add a protein like white beans, chicken, or shrimp to it, as well.
- It’s family-friendly!
Featured Ingredients:
For a full list of ingredients and their amounts, see the recipe card at the bottom of the post.
- Tomatoes: Cherry tomatoes are sauteed in a skillet until they burst. This helps makes their flavor richer, and letting the tomato juices from the burst tomatoes cook off ensures a creamy, thick tomato ricotta pasta sauce.
- Ricotta: This cheese is creamy, full of protein, and blends beautifully with the burst tomatoes to create a delicious tomato ricotta sauce.
- Pasta: Use your favorite shape and type of pasta – gluten-free, whole wheat, and chickpea pastas all work fine!
- Seasonings: The flavor of the tomato ricotta sauce and overall dish is elevated with onion, garlic, oregano, fresh basil, salt, and pepper.
Kitchen Tools:
How to Make the Creamy Tomato Ricotta Sauce
While your pasta is cooking, make the creamy tomato ricotta sauce.
- Heat olive oil in a large skillet over medium-high heat. When the oil is fragrant, add onions, tomatoes, garlic, and oregano. Cook for 5-6 minutes, or until onions are translucent and tomatoes have burst.
- Use the back of a fork, spoon, or a masher to press down on burst tomatoes to help excess juices come out and cook off for 1-2 minutes.
- Carefully transfer burst tomato mixture to a blender. Add ricotta cheese, then blend for 1-2 minutes, or until sauce is creamy and smooth.
- Pour tomato ricotta sauce back into the skillet. Add pasta and stir.
- If needed, add 2-4 tablespoons of pasta cooking water to help thin sauce to desired consistency. Season to taste with salt and pepper.
When you’re ready to serve, garnish the dish with fresh basil and enjoy!
Recipe Q&A:
What can I use instead of cherry tomatoes?
You can use grape tomatoes or chopped roma tomatoes (drain excess juices first). In a pinch you can also used canned, diced tomatoes – just drain them first, and use extra olive oil.
Should I use full fat or part-skim ricotta?
The recipe is written for full fat ricotta (and the nutrition reflects that), but either works.
Is this pasta gluten-free?
Because the tomato ricotta sauce is naturally gluten-free, this pasta dish can be gluten-free as long as you choose a gluten-free pasta. Boil pasta according to its package’s directions.
Can I make it dairy-free or vegan?
Unfortunately I have not tested it dairy-free or vegan, so I can’t guarantee dairy-free ricotta substitutes will work.
Is this more of a side dish or a main dish?
Tomato ricotta pasta can be either a main dish or a side, we’ve enjoyed it as both!
What to Serve with Tomato Ricotta Pasta:
As a dietitian I like to think of balancing a meal with protein, fat, carbohydrates, and some non-starchy vegetables. Tomato Ricotta Pasta primarily consists of carbs, fat, and some protein. Regardless of a side or main dish, I would pair it with protein and non-starchy vegetables, like a salad with chicken or fish.
Specific pairing suggestions: try it with Baked Bruschetta Chicken or Pesto Crusted Salmon.
Storage:
Leftover tomato ricotta pasta can be stored in an airtight container in the fridge for 3-5 days.
How to Reheat:
To reheat, microwave for 30 seconds, stir, and repeat until pasta is warmed through. Alternatively, you could reheat in a pan over the stove, but you may need to add 1-2 tbsp of water or a drizzle of olive oil.
More Pasta & Sauce Recipes:
- Pesto Pasta with Blistered Balsamic Tomatoes
- Pumpkin Pasta Sauce
- One Pot Lentil Pasta Primavera
- Nut-Free Romesco Sauce
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Tomato Ricotta Pasta
Equipment
Ingredients
- 8 ounces dry pasta
- 1 tablespoon olive oil
- 2 cups cherry tomatoes
- 1 small onion diced
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 cup ricotta cheese
- ¼ cup pasta cooking water
- salt and pepper to taste
- fresh basil chopped (optional garnish)
Instructions
- First, fill a large pot about 3/4 of the way full with water. Bring to a boil.
- Add pasta and let pasta cook for 7-9 minutes, or until pasta is al dente. Before draining, remove about 1/4 cup of the pasta cooking water and reserve it for later. Drain pasta.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. When the oil is fragrant, add onions, tomatoes, garlic, and oregano. Cook for 5-6 minutes, or until onions are translucent and tomatoes have burst.
- Use the back of a fork, spoon, or a masher to press down on burst tomatoes to help excess juices come out and cook off for 1-2 minutes.
- Carefully transfer burst tomato mixture to a blender. Add ricotta cheese, then blend for 1-2 minutes, or until sauce is creamy and smooth.
- Pour tomato ricotta sauce back into the skillet. Add pasta and stir.
- If needed, add 2-4 tablespoons of pasta cooking water to help thin sauce to desired consistency. Season to taste with salt and pepper.
- To serve, garnish with fresh basil. Enjoy!
Nutrition
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