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Creamy Tomato Pasta with Ricotta
This Creamy Tomato Pasta with Ricotta is the perfect balance of tangy, cheesy, and comforting. Burst cherry tomatoes and garlic create the base of a rich sauce, enhanced by tomato paste, cream, and a blend of ricotta and mozzarella. A touch of pasta water helps bring everything together into a silky coating for the noodles. Topped with Parmesan and basil, it’s an irresistible weeknight meal or quick date-night favorite.
Creamy Tomato Pasta with Ricotta
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
- Step 2
In a skillet over medium heat, warm olive oil. Add cherry tomatoes and minced garlic, sautéing until tomatoes soften.
- Step 3
Smash the tomatoes with a spoon and cook a few minutes longer until broken down.
- Step 4
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
- Step 5
Pour in heavy cream and bring to a simmer. Season with salt and black pepper.
- Step 6
Add cooked pasta, ricotta, mozzarella, and a splash of pasta water. Stir until sauce is creamy and coats the pasta.
- Step 7
Garnish with fresh basil and Parmesan cheese. Serve immediately.
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Per serving
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