Description
Tomato Basil Pasta with Light Ricotta Cream Sauce is a fresh and comforting pasta dish featuring juicy tomatoes, fragrant basil, and a creamy yet light ricotta-based sauce.
Ingredients
- 12 oz (340 g) pasta (penne, fusilli, or spaghetti)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta cooking water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/3 cup fresh basil leaves, chopped
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve 1/4 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add cherry tomatoes and cook for 4–5 minutes until softened and slightly blistered.
- Lower heat and stir in ricotta, Parmesan, salt, pepper, and red pepper flakes.
- Add reserved pasta water gradually, stirring until a smooth, creamy sauce forms.
- Add cooked pasta to the skillet and toss to coat evenly.
- Remove from heat and gently fold in fresh basil.
- Serve warm with extra Parmesan if desired.
Notes
- Use part-skim ricotta for a lighter sauce.
- Do not boil the ricotta to prevent curdling.
- Grape tomatoes can be used instead of cherry tomatoes.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian