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  • Writer's picturePasta Grammar

Ricotta & Cherry Tomato Pasta | Light, Healthy Pasta Recipe

This pasta is light and fresh while simultaneously providing a creamy, luxurious texture. It’s quick and easy to make, with a minimum amount of cooking, making it a great recipe to keep in your back pocket for a time crunch meal.


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Ricotta & Cherry Tomato Pasta | Light, Healthy Pasta Recipe

Watch the Pasta Grammar video where we make Pasta Ricotta e Pomodorini here:




PASTA RICOTTA E POMODORINI RECIPE


Makes: 3-4 servings

Cook Time: 20-30 minutes


For this recipe, you will need:

  • 2-3 tbsp. extra virgin olive oil, plus some extra for drizzling

  • 15-20 cherry tomatoes, halved

  • Salt

  • Fresh black pepper

  • Dried oregano

  • 12 oz. (340g) rigatoni or pennoni pasta

  • 8 oz. (225g) ricotta

  • Grated Parmigiano-Reggiano cheese, to taste


Put a large pot of water on to boil. While it comes up to temp, you can cook the tomatoes.


Heat the olive oil in a large pan over medium heat. Add the cherry tomatoes and cook, stirring frequently, for about 5 minutes or until they release plenty of juice but haven’t softened completely yet. While they cook, add a pinch of salt, pepper and oregano to taste. Turn off the heat while the pasta cooks.


When the water comes to a rolling boil, salt it generously and add the pasta. Cook as directed or until al dente to your taste.


While the pasta cooks, add the ricotta into a large mixing bowl and ladle in just enough pasta water that you can mix it into a creamy sauce. Stir in some grated Parmigiano cheese to taste. As the pasta nears completion, turn the heat back on to medium beneath the tomatoes.


When the pasta is ready, use a slotted spoon to transfer it into the tomato pan, along with a spoonful or two of pasta water. Briefly stir all together, then pour the contents into the ricotta bowl. Stir the pasta until it is completely coated in sauce.


Serve immediately, topped with a drizzle of olive oil.


Buon appetito!


Love this pasta? You might enjoy Pasta allo Scarpariello, a simple cherry tomato pasta that’s too delicious to believe! If you want to try using real ricotta, then check out our guide to making it at home using the traditional Italian method!



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5 Comments


Rosalind Russell
Rosalind Russell
Jul 08

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Jul 02

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bnksells2023
Jun 13

Ciao!


I found your YouTube channel today. In fact, I found it this morning and I’ve been watching it all day and now it’s 7 PM 😆

I have learned so much, thank you Eva for educating true Italian techniques and lovely cuisine. I will be putting what I have learned into my future cooking. Bon appétit.

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Morris Bolinger
Morris Bolinger
Sep 07, 2023

Hey Eva and Harper!


I wanted you to know my partner and I love your YouTube channel. You have such great chemistry and are an inspiration when it comes to Italian cooking.


I made this recipe last night since we found some good cherry tomatoes and this seemed like a fun use for them. It was absolutely delicious and is firmly on our "must make again" list!


Take care,


Morris and Grace


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Chi S
Chi S
Jul 18, 2023

Just made this for the family and…. 🤌🏽🤌🏽🤌🏽. Thank you so much for sharing and teaching ❤️


Love what y’all are doing and hope to attend one of your cooking workshops.

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