Blistered Tomato Ricotta Pasta Recipe is easy to make, has simple ingredients, has ridiculously amazing flavors, and takes minutes to make!
Most of the time everyone is all about over-the-top, rich, decadent sauces with bold flavors. And, that’s great. They’re wonderful. But, sometimes, it’s nice to enjoy light, fresh, subtle flavors. The nuance of delicate flavors has been lost in a society where more is more.
Let’s not overlook the beautiful flavors of fresh ingredients.
BLISTERED TOMATO RICOTTA PASTA RECIPE
If you’re trying to get more veggies in your diet, this is a fantastic recipe for that. I can get a really tasty grape or cherry tomatoes all year. As well, you can easily add a handful of spinach or kale to up the green factor even more!
Although I’m heralding the flavors of this recipe another big bonus it takes just minutes to make. For me, that’s hugely important! While the pasta is cooking you can prepare the tomatoes and, boom, you’re ready to eat! That’s another benefit of fresh ingredients, they cook quicker!
TIPS FOR SUCCESS
Now, for the pasta, I use traditional pasta. I prefer the refrigerated pasta if I can find it. It cooks in a jiffy and has amazing flavor. However, you can go with dried pasta. As well, you can use any of the low carb kinds of pasta that are easily available now. Gosh, there are cauliflower, chickpea, spinach, and more varieties of low carb pasta now!
I always recommend using freshly ground black pepper. It’s noticeably better than the already ground up black pepper. It’s simple to find a pepper mill and peppercorns. This Electric Salt and Pepper Mill set allow you to use just one hand which we all know is a good idea in the kitchen! Plus, I feel all fancy like a ‘real’ chef when I grind pepper! 😉
Secondly, please grate fresh Parmesan cheese. The pre-shredded, powdery kind in the green top jar has no flavor compared to freshly shredded.
Finally, don’t skip the fresh basil, it adds a lovely bright flavor.
WHILE YOU’RE HERE, CHECK OUT THESE RECIPES
- New Orleans Sausage Shrimp Crawfish Pasta
- Shrimp Spaghetti Carbonara
- Ground Beef Mongolian Noodles
- Whipped Feta with Blistered Tomatoes (dip)
Blistered Tomato Ricotta Pasta
- 4 medium cloves garlic crushed
- 1 tablespoon olive oil
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes
- 16 ounces linguini or spaghetti, angel hair, or fettucini
- ¼ cup basil fresh, chopped
- ¼ cup parmesan cheese freshly grated, not the powdery kind
- 1 pint cherry tomatoes or grape tomatoes
- 1 cup whole milk ricotta
- Bring a large pot of water to a rolling boil. Season liberally with salt.
- When the water is at a rolling boil drop the pasta into the water. Use tongs to separate the noodles.
- Once the oil is hot, add the crushed garlic, basil, oregano, salt, pepper, and red pepper flakes. Cook about 2 minutes at medium until the garlic becomes fragrant.
- Add the whole tomatoes. Saute until tomatoes start to soften and some begin to split. This will take about 5 to 7 minutes depending on the heat level and size of the tomatoes.
- When the pasta is al dente, drain but reserve the liquid. Add the pasta and ricotta to the pan with the tomatoes. Stir to coat the pasta and melt the ricotta. Add a little pasta water if necessary. You don't want a lot of watery liquid but enough so that the cheese and pasta don't completely stick together.
- Top with parmesan and basil and serve.