What goes in tomato ricotta pasta?
You will need the following simple ingredients for our tomato ricotta pasta recipe: This dish requires only a few ingredients, gets ready superfast, and is very enjoyable. I love collecting or creating such recipes and also sharing them with my readers. So, if you are also looking for a recipe to cook on a day when you don’t want to cook, try this tomato ricotta pasta. The fresh flavors of this dish make it a great summer recipe but you can enjoy it any time of the year.
Ingredient notes and substitute suggestions
Pasta: I have used rigaton here. I prefer using rigatoni or penne pasta in this recipe. You can use your favorite pasta. Cherry tomatoes: I love using cherry tomatoes in my pasta dishes like I used in pasta napolitana, spinach cherry tomato pasta, and Greek spaghetti recipes. Though fresh tomatoes will give better flavor, you can also use canned cherry tomatoes which will make the recipe even faster. Plum tomatoes or chopped roma tomatoes. Ricotta cheese: I have used fresh ricotta cheese as it’s light and refreshing but you can use cream cheese too. Parsley: Instead of fresh parsley, fresh basil leaves or cilantro can also be used for garnishing. Or, use fresh herbs of your choice. Seasonings: I have only used salt, black pepper, and dried basil to season this ricotta pasta. You can use other seasonings too like Italian seasoning, oregano, thyme, etc. Use some red pepper flakes to add a little kick to the pasta. Olive oil: Use good quality extra virgin olive oil for more flavor.
How to make (step-by-step instructions)?
To make this simple ricotta rigatoni recipe, follow the easy step-by-step instructions given below: Step 1:Boil a large pot of salted water. Add pasta and cook al dente following package instructions. Once the pasta is cooked, strain and reserve a cup of pasta water. Step 2: While the pasta boils, heat oil in a large pan or skillet. Add cherry tomatoes and salt. Step 3: Cover the pan with a lid and cook until the tomatoes turn soft. Keep stirring 2-3 times in between. Step 4: Remove the lid and slightly crush the tomatoes with the back side of the spatula. Step 5: Add minced garlic, tomato paste, and seasonings. Saute for a minute. Step 6: Add ricotta cheese and mix. Step 7: Add cooked pasta to the tomato ricotta mixture and toss. Step 8: Garnish with chopped parsley. Your simple and tasty tomato ricotta pasta is ready to be served.
Serving tomato ricotta rigatoni
Serve this creamy ricotta tomato pasta warm or hot with a drizzle of olive oil. It can be served with side dishes like crusty bread, garlic bread, garlic cheese toast, a fresh salad, grilled vegetables, or soup.
Storing, freezing, and reheating
Leftovers stored in an airtight container will be fine for 3 days in the fridge. Don’t freeze this dish. Reheat either in a microwave or on the stovetop in a pan with a splash of water.
Recipe tips, tricks, and variation suggestions
Cook pasta al dente. Overcooked pasta will spoil the dish. Reserve some pasta water just before straining the pasta. Use this reserved pasta water to adjust the consistency of the sauce, if needed. I love the pieces of juicy cherry tomatoes in a pasta dish. So, I only mashed them slightly. If you want a smoother sauce, once the tomatoes are cooked, transfer them to a blending jar along with ricotta cheese. Blend to make a smooth sauce. Toss cooked pasta with this sauce. Instead of sauteeing the tomatoes. you can also use oven-roasted tomatoes in this recipe. I have used whole cherry tomatoes, you can cut them in half. Tomato halves will get cooked faster. You can also add chopped sun-dried tomatoes for a richer tomato flavor. Feel free to use seasonings of your choice to flavor this pasta dish. If you want to make pasta slightly spicy, add red chili flakes. You can add some sauteed or roasted vegetables to this dish like green peas, mushrooms, broccoli, etc.
Frequently asked questions
More easy vegetarian pasta recipes
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More easy tomato recipes
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