Last summer, I had a bumper crop of Roma tomatoes from my little balcony garden here in Tétouan. They were bursting with that sweet, tangy flavor you just can’t buy. One lazy evening, staring at the fridge with a tub of ricotta staring back, I threw together this Tomato Ricotta Pasta. It was one of those magic moments where simple ingredients turned into pure comfort. The ricotta melts into the sauce, creating this silky texture that coats every bite of pasta. Tangy tomatoes balance the creamy cheese, with garlic and herbs adding just the right punch. Now it’s my go-to for busy nights ready in 25 minutes, healthy yet indulgent.
I’ve tweaked it over time, experimenting with fresh Roma tomatoes for recipes that use Roma tomatoes when they’re in season. It’s forgiving, family-friendly, and packs flavors reminiscent of ricotta and tomato recipes from Italian nonnas. Whether you’re after a fresh ricotta pasta dish or a quick healthy pasta dish with ricotta, this hits the spot. The aroma fills the kitchen, drawing everyone to the table. Let’s dive into making your own Tomato Ricotta Pasta dish.
Ingredients for Tomato Ricotta Pasta
Grab these pantry staples and a few fresh items. This list makes 4 servings, perfect for dinner.
- 12 oz pasta (spaghetti, penne, or fettuccine work great)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes (or 4 fresh Roma tomatoes, chopped)
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for a kick)
- Salt and black pepper, to taste
- 1/2 cup ricotta cheese (whole milk for creaminess)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
- 1 tsp balsamic vinegar (optional, for depth)
Step-by-Step: Tomato Ricotta Pasta Recipe
Boil pasta first while you start the sauce multitasking is key here. I love how the reserved pasta water thickens the sauce just right.
- Bring a large pot of salted water to a boil. Add pasta and cook al dente per package, about 10 minutes. Drain, saving 1/2 cup pasta water.
- In a skillet, heat olive oil over medium. Add garlic; sauté 1 minute until fragrant, not browned.
- Stir in crushed tomatoes (or chopped Roma tomatoes), oregano, basil, and red pepper flakes. Simmer 5-7 minutes, stirring occasionally.
- Lower heat. Dollop in ricotta; stir gently 2 minutes until creamy. Add pasta water if too thick.
- Toss in drained pasta and Parmesan. Mix until coated. Season with salt, pepper, and balsamic if using.
- Garnish with fresh herbs. Serve hot the cheese pulls into gooey strands.
That first twirl of pasta? Heaven. The sauce clings perfectly, with tomato bits popping against the mild ricotta.
Pro Tips for Perfect Ricotta Tomato Recipes
Don’t skip salting the pasta water—it seasons the noodles from the start. Use room-temp ricotta for smoother melting; cold lumps are no fun. Fresh Roma tomatoes shine in summer, but canned work year-round for consistent results in recipes with ricotta. Taste before adding pepper flakes—start small for kids.
- Fresh grate your Parmesan for better melt and flavor.
- Simmer low to prevent ricotta curdling.
- Reserve extra pasta water; it’s your sauce saver.
Easy Variations on Tomato Ricotta Pasta
Make it yours. Add spinach wilts right in for a healthy pasta dish with ricotta. Swap spaghetti for short shapes like rigatoni—they hold more sauce in this fresh ricotta pasta dish. For spice lovers, double the flakes or add chili oil.
- Veggie boost: Stir in zucchini or cherry tomatoes.
- Protein punch: Grilled chicken or shrimp on top.
- Gluten-free: Use your favorite GF pasta.
- Creamier: Mix in mascarpone with ricotta.
Troubleshooting Your Tomato Ricotta Pasta Dish
Sauce too thick? More pasta water. Pasta sticky? Rinse lightly if needed, but don’t. Ricotta not melting? Low heat and patience. Tomatoes too acidic? Sugar pinch or balsamic balances it in these ricotta tomato recipes.
Ingredient Substitutions
- No ricotta? Cottage cheese blended smooth works.
- Fresh tomatoes scarce? Canned San Marzano crush.
- Herb swap: Italian seasoning for oregano/basil.
- Dairy-free: Vegan ricotta and nutritional yeast.
- Pasta alternative: Zucchini noodles for low-carb.
Storage & Serving Suggestions
Leftovers keep 3 days in fridge airtight. Reheat stovetop with water splash. Freeze sauce solo up to 2 months; add fresh pasta later. Serve with garlic bread, green salad, or white wine for a full meal.
Frequently Asked Questions
Can I use fresh Roma tomatoes?
Absolutely—chop 4-5 for peak season recipes that use Roma tomatoes. Simmer longer to break down.
Is this a healthy pasta dish with ricotta?
Yes, around 450 calories/serving. Protein from cheese, veggies optional for balance.
How to make it vegan?
Use plant-based ricotta, skip Parmesan, or sub yeast. Egg-free pasta.
Best pasta shape?
Penne or shells trap sauce best in Tomato Ricotta Pasta recipes.
Can I prep ahead?
Sauce yes, up to 2 days. Cook pasta fresh for best texture.
Spicy version?
Add more flakes or Calabrian chili for heat in your ricotta tomato recipes.
Reheat without drying?
Stovetop low with olive oil or water. Microwave covered works too.
Tomato Ricotta Pasta
Equipment
- Large pot
- Skillet
- Wooden spoon
Ingredients
- 12 oz pasta (spaghetti, penne or fettuccine)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 14.5 oz can crushed tomatoes or 4 fresh Roma tomatoes, chopped
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.25 tsp red pepper flakes optional
- Salt and black pepper to taste
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- Fresh basil or parsley chopped, for garnish
- 1 tsp balsamic vinegar optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup pasta water.
- Heat olive oil in skillet over medium. Sauté garlic 1 min until fragrant.
- Add crushed tomatoes, oregano, basil, pepper flakes. Simmer 5-7 min.
- Reduce heat. Stir in ricotta until creamy, adding pasta water if needed.
- Toss in pasta and Parmesan. Season with salt, pepper, balsamic.
- Garnish with fresh herbs and serve immediately.
Notes
- Use fresh Roma tomatoes in season for brighter taste.
- Add spinach for veggies.
- Low-fat ricotta lightens it up.
