5 from 5 votes
Pasta with Fresh Tomatoes and Ricotta
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Fresh tomatoes simmered with plenty of olive oil and garlic- then topped with ricotta- makes for a deceptively simple summer masterpiece.
Course: Main Course
Cuisine: American
Keyword: easy weeknight pasta, quick summer meal
Servings: 4
Calories: 387 kcal
What you need
  • ½ pound dried pasta such as farfalle or penne
  • Kosher salt as needed
  • 4 tablespoons extra virgin olive oil
  • 4 anchovy fillets chopped, about 1 tablespoon (optional)
  • 2 cloves garlic sliced
  • 3 cups cherry or grape tomatoes halved
  • Freshly cracked black pepper as needed
  • 1/2 teaspoon red pepper flakes
  • ricotta cheese as needed
  • torn basil or mint leaves as needed
What you do
Cook pasta
  1. Cook the pasta in a large pot of well-salted water 2 minutes less than package directions. Drain and reserve 1 cup cooking liquid.
Make sauce
  1. Meanwhile, heat olive oil in a large skillet over medium-low heat. Add garlic cloves and anchovies and cook until fragrant, about 2 minutes. Add tomatoes and cook, undisturbed, until the tomatoes start to burst and char slightly, about 8 minutes. Season with salt, pepper, and red pepper flakes.
Combine and serve
  1. Add pasta to the pan and finish cooking in the fresh tomato sauce, tossing lightly for about 2 minutes. Transfer pasta to a serving bowl and dot with spoonfuls of ricotta. Sprinkle with a few torn basil or mint leaves.

Make this sauce dairy-free by using Minimalist Baker's Whipped Almond Ricotta. Mom is lactose intolerant so I always use this substitute, it's delicious! 

For a heartier meal, I would suggest cooking up some turkey or beef meatballs on the side. I love Melissa Clark's recipe.

If you'd like a glass of wine, I would suggest Avignonesi Vino Nobile di Montepulciano. This medium-bodied, juicy wine was made for a red sauce pasta pairing.