From the Cook
From the Cook
From the Cook
1/4
Creamy Tomato Pasta with Ricotta
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
2
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In a skillet over medium heat, warm olive oil. Add cherry tomatoes and minced garlic, sautéing until tomatoes soften.
3
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Smash the tomatoes with a spoon and cook a few minutes longer until broken down.
4
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Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
5
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Pour in heavy cream and bring to a simmer. Season with salt and black pepper.
6
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Add cooked pasta, ricotta, mozzarella, and a splash of pasta water. Stir until sauce is creamy and coats the pasta.
7
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Garnish with fresh basil and Parmesan cheese. Serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Pasta Water Magic 💧Always reserve 1 cup of starchy pasta water before draining - it's the secret to creating a silky, emulsified sauce that perfectly coats your noodles.
- Cherry Tomato Burst Technique 💥When cooking cherry tomatoes, use a wooden spoon to gently press and burst them in the pan, releasing their natural sweetness and creating a more intense sauce base.
- Ricotta Texture Hack 🧀For the creamiest texture, let the ricotta come to room temperature before mixing into the sauce, and use a whisk to break down any lumps for a smooth, luxurious consistency.
- Garlic Infusion Trick 🧄Slice garlic thinly and start it in a cold pan with olive oil, allowing it to slowly release its flavors without burning and creating a more nuanced taste profile.
- Cheese Melting Perfection 🌈Remove the pan from direct heat when adding cheeses to prevent separation, and stir gently to create a smooth, creamy sauce that coats the pasta beautifully.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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