Spaghetti with Ricotta and Tomatoes! Creamy, flavorful and so delicious! This one comes together in under 30 minutes and is absolutely delicious. The ricotta makes the pasta creamier and the pesto takes the entire dish up a notch in my opinion. Mix everything together and it’s heaven. Hope you try it!
This recipe is completely inspired by this tomato tart. I thought, why not use pasta instead? Any pasta will work for this recipe, and if I let my kids vote: spaghetti is always the winner. What is it with kids and spaghetti? Maybe slurping the long noodles?
Spaghetti with Ricotta and Tomatoes
I don’t know what it is about pasta but we can eat it 3 times a week, or more. Spaghetti, Lo Mein, Fettuccine, you name it and my kids love it.
Our first day of school is right around the corner, so I’m whipping out all the easy weeknight dinners. This one comes together in under 30 minutes and is absolutely delicious. The ricotta makes the pasta creamier and the pesto takes the entire dish up a notch in my opinion. Mix everything together and it’s heaven. Hope you try it!
Spaghetti with Ricotta and Tomatoes
Ingredients
- 1 lb. spaghetti or any pasta
- 2 tablespoons olive oil extra virgin + more if needed
- 4 cups assorted cherry tomatoes
- 3 to 4 cloves garlic chopped fine
- 2 tablespoons unsalted butter cubed
- salt to taste*
- fresh basil
- 3 dollops ricotta cheese
- pesto see above for recipe
- crushed red pepper flakes optional
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente, about 10 to 11 minutes. Before draining, reserve a cup of pasta water.
- Using a large pan, heat the olive oil over medium high heat. After a few minutes, add in the cherry tomatoes and cover the pan. Let sit undisturbed for a few minutes. Mix occasionally and let cook until they start to burst. Add in the garlic and the butter and mix until combined. Add the cooked spaghetti and pour in a 1/4 cup of pasta water. Using tongs, toss the pasta and continue until the spaghetti is nicely coated with the tomato sauce mixture. Add more pasta water if needed.
- Season with salt if desired; remember you will be adding pesto so the salt may be unnecessary. Garnish with some fresh basil leaves. Remove from the heat and add the ricotta cheese and drizzle on some pesto. Add a light touch of olive oil and garnish with some crushed red pepper flakes. Serve immediately and enjoy.
Notes
More Easy Pasta Recipes!
Broken Lasagna Pasta with Meat Sauce
Pasta with Tomatoes and Artichokes
