Tomato Ricotta Pasta
This simple summer pasta is best when you have an abundance of fresh summer tomatoes! The tomatoes slowly cook down in plenty of olive oil until they become jammy and saucy, then a little butter helps emulsify everything into a silky sauce. Tossed with pasta and finished with creamy ricotta and fresh basil, it's an easy meal that really lets the tomatoes shine.
Tomato Ricotta Pasta
Ingredients
- 1 pint cherry or other small tomatoes, halved
- 1/4 cup olive oil
- Kosher salt, to taste
- 4 oz pasta of choice
- 1 tbsp butter
- ¼ cup fresh basil, chopped, plus more leaves for serving
- Freshly ground black pepper, to taste
- Reserved pasta water, as needed
- Ricotta cheese, for serving
Instructions
- 1
Cook the tomatoes: Add the halved tomatoes to a cold skillet along with the olive oil and a generous pinch of salt. Place the skillet over low to medium heat and let the tomatoes slowly cook down, stirring occasionally, until they are soft, jammy, and have released their juices.
- 2
Cook the pasta: Meanwhile, bring a pot of well-salted water to a boil. Cook the pasta until al dente, reserving some of the pasta water before draining.
- 3
Finish the sauce: Once the tomatoes have cooked down, add the butter and stir until melted and emulsified into the sauce. Stir in the chopped basil and season with black pepper and additional salt, if needed.
- 4
Toss everything together: Add the cooked pasta directly to the tomato sauce and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce and help everything come together.
- 5
Serve: Divide between two bowls and finish each serving with a generous dollop of ricotta, fresh basil leaves, and a little more black pepper if desired.
Lauren's Note
- Use whatever small tomatoes you have. Cherry, grape, or other small summer tomatoes all work well, and using a mix of varieties is a great way to use up what you have.
- Start with a cold pan. Adding the tomatoes and olive oil to a cold skillet allows everything to slowly heat up and gives the tomatoes time to soften and cook down without browning too quickly.
- The ricotta is best added at the end. I love leaving it as a dollop on top so you can swirl it into the warm pasta as you eat.
Frequently asked questions
Yes! Just chop them into smaller pieces before cooking. They may release a little more liquid and take slightly longer to cook down.
Absolutely. The butter gives the sauce a silky, emulsified texture, but you can leave it out and add a little extra olive oil instead.
The tomato sauce can be made ahead and stored in the refrigerator for a few days. Reheat it gently, then toss with freshly cooked pasta and finish with the ricotta and basil.
