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.

Author: These Carbs Don't Count

Meal Type: Dinner

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,151 kcal per serving

Ingredients

½ lb - pasta
1 tbsp - olive oil
10 ounces - cherry tomatoes
2 cloves - garlic
2 tablespoons - tomato paste
1 cup - heavy cream
½ cup - ricotta cheese
½ cup - shredded mozzarella cheese
Salt
Black pepper
Fresh basil
¼ cup - reserved pasta water
Grated Parmesan cheese

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water and drain.
In a skillet over medium heat, warm olive oil. Add cherry tomatoes and minced garlic, sautéing until tomatoes soften.
Smash the tomatoes with a spoon and cook a few minutes longer until broken down.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in heavy cream and bring to a simmer. Season with salt and black pepper.
Add cooked pasta, ricotta, mozzarella, and a splash of pasta water. Stir until sauce is creamy and coats the pasta.
Garnish with fresh basil and Parmesan cheese. Serve immediately.

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