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.
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!