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!
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.