Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve about ½ cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until softened and releasing juices.
- Lower heat and stir in ricotta cheese, then add grated Parmesan for extra flavor. Mix well.
- If the sauce is too thick, add reserved pasta water gradually until reaching desired creaminess.
- Add red pepper flakes, salt, and black pepper to taste. Stir to combine.
- Add cooked pasta to the skillet and toss to coat evenly. Cook for another 2 minutes to meld flavors.
Notes
- For a vegan version, substitute ricotta and Parmesan with plant-based alternatives and nutritional yeast.
- Use gluten-free pasta if needed. Ensure cheeses are gluten-free.
- Add cooked proteins like chicken or shrimp for more filling options.
- Incorporate additional herbs such as oregano or thyme for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg