Cherry Tomato Ricotta Pasta
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This Cherry Tomato Ricotta Pasta is a delicious way to feature those little tomato gems that hit the markets in the middle of summer. This dish is simple and basic, but it tastes like a fancy restaurant meal.
We returned from vacation a few weeks ago on the eve of my husband’s birthday. I had little energy for cooking a birthday dinner as I faced a nearly empty pantry and refrigerator. I did have a pretty pint of cherry tomatoes from the farm, though, which reminded me of a pasta recipe I used to make from Mark Bittman’s Kitchen Express. That recipe inspired this dish, and my family loved it.
One of these days, you really should try making your own ricotta. I know it sounds like a big thing that only highly ambitious cooks would bother to do. That couldn’t be further than the truth, though.
It’s so simple to make homemade ricotta. It only takes a matter of minutes, and you will not believe how easy it is. You’ll wonder what took you so long to try it. All you need are two basic ingredients, and it’s so delicious. Ricotta is the ingredient that gives this dish its special quality, although the cherry tomatoes are a highlight, too.
Cherry Tomato Ricotta Pasta
Recommended Equipment
Ingredients
- 1 lb whole wheat or gluten-free pasta
- 1 tbs olive oil
- 1 tsp diced garlic
- 1 pint cherry tomatoes
- 2 tbs butter
- 1 cup ricotta
- 2 tbs snipped fresh basil leaves
Instructions
- In a large pot, cook the pasta according to the package directions.
- While the pasta is cooking, heat the olive oil in a skillet and add the garlic. Cook over low heat for a minute, until tender. Add the cherry tomatoes and cover the skillet. Cook over medium-low heat until a few tomatoes start to crack. Keep an eye on the garlic, and turn the heat down to low if it’s starting to brown.
- Add the butter and melt it in the pan with the tomatoes.
- Add the cooked, drained pasta, then add the ricotta. Stir everything together.
- Sprinkle with salt and pepper to taste.
- Garnish with basil and serve.
Approximate Nutrition Info
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Cherry Tomato Ricotta Pasta Price Breakdown
This recipe costs a total of $4.41 to make, or $1.10 per serving. It’s easy to make this gourmet-quality cherry tomato ricotta pasta at home. Your family will love it!
Hey Annemarie-
This looks yummy. Quick question- one of my kids does not like ricotta. Any substitute you recommend?
Thanks, Kista! You could try goat cheese as an alternative, or else bits of fresh mozzarella.
I love simple inexpensive pasta dishes like this one! I found you on Instagram and just started following you. 🙂
Thanks, Tina!
This looks like the perfect summer meal or picnic! Perfect way to add some tomatoes into my diet for those Stow bones!
We had friends up at the beach house recently who also made their own ricotta on the fly. It was delicious. We used the leftovers on pizza on a later night.
Great idea, Emily. I don’t usually think of ricotta for pizza. Duh!
Looks pretty quick and easy, once our tomatoes are ripe we;ll have some fresh ones to use with that recipe.
Thanks, Andrew! Home-grown tomatoes are perfect for this recipe.
Oh how I love tomatoes! What a lovely season this is! And ricotta…I need to try my hand at your homemade version!
Aren’t they the best, Lauryn? Hopefully you’ll get your hands on some good tomatoes at the farmers’ market.
It has never even occurred to me to make my own ricotta (what a slacker I am) but am also impressed and this recipe is right up my alley – even if I buy the ricotta cheese!
Give it a try! Homemade ricotta is a fun science experiment.
I cannot wait for the cherry tomatoes to come in at our local CSA. Booking marking this!! YUM!
You’ll love it, Charlene! Hopefully your cherry tomatoes will come in soon.
This looks delicious. I love Ricotta, but it’s always so expensive. I hadn’t thought about making it homemade before, but now I have to try that.
Thanks, Mel. Homemade ricotta costs less than half price of the store-bought version, so it’s worth a try! I make it all the time.
Yikes! Homemade?! You are a super woman for that one. Looks delish!
Definitely not a super woman! It takes less than 10 minutes of hands-on time to make homemade ricotta. It’s not much harder than boiling a package of pasta.
Wow, the thought of making my own ricotta never entered my mind! This is a dish I think my picky kiddos will eat, although I admit I’ll probably opt for store-bought ricotta 😉
I hope your kids like it! I do think they’d enjoy the quick, 10 minute science experiment of making homemade ricotta. 🙂
I too am impressed over making homemade ricotta. Must try!
This recipe sounds so simple and tasty! Can’t wait to try!
Thanks! I hope you like it as much as we do.
I’m so impressed that you make your own ricotta! You know how much I love cherry tomatoes. I’ll have to try this dish. No guarantees that I’ll make my own ricotta 🙂
Don’t be impressed by the homemade ricotta. Really – it’s so easy that it isn’t even impressive. And think of the plastic packaging you’ll avoid if you make it yourself. 🙂