10-minute Pasta with Tomatoes and Fresh Ricotta and Basil
I threw together this simple 10-minute pasta with tomatoes and fresh ricotta from memory, and what I had in the end was not only quick and easy, but incredibly delicious. So much so that I made a bunch and saved the rest for lunch. This wonderful recipe comes together lightning-quick for those nights when you'd rather become a piece of furniture than get off your butt to cook dinner.
Prep Time 5minutes
Cook Time 10minutes
Total Time 15minutes
Author Stephanie Stiavetti
1/2cupfresh ricotta - get the good stuff
8ouncespenne or spiral pasta
Freshly ground black pepperto taste
Chopped fresh basil for garnish
Freshly grated Parmesan
Mix basil leaves into ricotta and set aside.
Set a large pot of water to boil. Once it’s boiling, salt the water generously—it should taste like the sea. Add the pasta and boil for the duration indicated on the package. For good measure, snatch a noodle from the water 2 minutes before the time is up to check the texture. It should be just al dente, with a little bit of tooth to it. When it’s done, reserve 1/4 cup of pasta cooking water. Drain the pasta and set aside.
While the pasta is cooking, heat olive oil in a frying pan over medium heat until it glistens. Add the garlic and fry for 30 seconds, stirring constantly to keep it from burning. Add the tomatoes and sauté for another 1 minute.
Add the drained pasta to the pan, along with the reserved pasta water. Season with salt and pepper and stir well. Keep cooking another 4 to 5 minutes, stirring occasionally, until the tomatoes become tender but are not falling apart.
Remove from heat and add ricotta, stirring to break up the cheese a bit and coat the noodles and tomatoes. Serve immediately topped with chopped fresh basil and grated Parmesan.