Quick and Easy Tomato Ricotta Orecchiette Pasta
By Rebecca St.Clair
This easy tomato ricotta orecchiette pasta is light, fresh, and full of vibrant Mediterranean flavour. This deliciously simple pasta is packed with juicy grape tomatoes sautéed in heart-healthy, garlic infused olive oil. Layers of creamy ricotta add the perfect balance of flavour and textures.
Tossed with tender pasta and fragrant basil for a quick meal that feels like an little Italian getaway in your own home. Dinner in 20 minutes never tasted so good.
Indulge in a bowl of sun-drenched Mediterranean comfort with this creamy tomato ricotta orecchiette. This is the perfect dinner to bring everyone to the table – simple, satisfying, and impossibly good. You can even make this gourmet meal for a busy weeknight dinner.
Storage
Even though this meal comes together in no time, leftovers taste even better the next day.
Fridge
To store this pasta in the fridge,
- Allow it to cool to room temperature.
- Cover or store in an airtight container.
- Store in the fridge for up to 3 days.
Freezer
To freeze this pasta for later or as a meal prep,
- Allow it to cool to room temperature.
- Transfer to an airtight container.
- Store in the freezer for up to 3 months.
Why You’ll Love This Recipe
Quick and Easy – You can have this recipe made and on the table in less than 30 minutes.
Simple Fresh Ingredients – Made with only a handful of simple ingredients
Wholesome Mediterranean recipe – Part of a healthy Mediterranean diet.
Satisfying – The hearty pasta makes this a meal that will leave you satiated.
Substitutions
Feel free to use what you already have on hand for this easy versatile recipe.
The cherry tomatoes can be replaced with whole chopped tomatoes, canned diced tomatoes, or even bottled Passata.
The fresh basil in this recipe can be replaced by dried basil or your favourite herbs like rosemary or oregano.
If you want to make this meal a little more gourmet, try swapping out the store bought orecchiette for your own easy homemade pasta.
Ingredients
Pasta – I used store bought orecchiette for this recipe but this can be replaced by your favourite pasta variety.
Cherry tomatoes – I used cherry tomatoes for this recipe but they can be replaced by whole chopped tomatoes.
Olive oil – This heart healthy oil adds flavour and helps to caramelize the ingredients.
Garlic – Adds flavour.
Basil – Adds flavour and a pop of colour.
Ricotta – Adds the creamy richness to the sauce.
Salt and pepper – Taste
How to make Tomato Ricotta Orecchiette
- In a large frying pan over medium-high heat, add 2 Tablespoons of olive oil and 2 cloves of minced garlic.
- Add in 2 cups of cherry tomatoes. Cover and fry with the garlic until softened and starting to burst.
- Meanwhile, bring a large pot of water to a boil.
- Add in 1 Tablespoon of coarse salt and 250 g of dried orecchiette pasta. Stir and cook according to the package directions. At the end reserve 1 cup of the cooking liquid before draining the pasta.
5. To a bowl, add the ricotta cheese and 1/2 cup of grated parmesan cheese. Mix together.
6. Reduce the temperature of the frying pan to medium-low. Carefully press the back of the spoon onto the tomatoes to release the juices.
7. Stir in the cheese mixture and the reserved cooking water to form a creamy sauce.
8. Add the drained pasta to the sauce and toss to coat.
9. Rip, with you fingers, 1/4 cup of fresh basil and mix into the pasta. Cook for 1 minute more.
10. Season with salt and pepper to taste.
11. Remove from the heat. Serve with a generous dusting of parmesan cheese and more diced basil, if desired.
Tomato Ricotta Orecchiette
A deliciously simple pasta packed with grape tomatoes, layers of creamy ricotta, fragrant basil, and Mediterranean charm.
Ingredients
- orecchiette pasta 250 g
- 3 Tablespoons olive oil 45 ml
- 2 cloves garlic, minced
- 2 cups cherry tomatoes
- Ricotta 500 g
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil
- salt
- pepper
Instructions
- In a large frying pan over medium-high heat, add 2 Tablespoons of olive oil and 2 cloves of minced garlic.
- Add in 2 cups of cherry tomatoes. Cover and fry with the garlic until softened and starting to burst.
- Meanwhile, bring a large pot of water to a boil.
- Add in 1 Tablespoon of coarse salt and 1 lb of dried orecchiette pasta. Stir and cook according to the package directions. Reserve 1/2 cup of the cooking liquid before draining the pasta.
- To a bowl, add the ricotta cheese and 1/2 cup of grated parmesan cheese. Mix together.
- Reduce the temperature of the frying pan to medium-low. Carefully press the back of the spoon onto the tomatoes to release the juices.
- Stir in the cheese mixture and the reserved cooking water to form a creamy sauce.
- Add the drained pasta to the frying pan and toss to coat.
- Rip, with you fingers, 1/4 cup of fresh basil and mix into the pasta. Cook for 1 minute more.
- Season with salt and pepper, to taste.
- Remove from the heat. Serve with a generous dusting of parmesan cheese and more diced basil, if desired.
Notes
The cherry tomatoes can be replaced by whole chopped tomatoes, canned diced tomatoes, or even bottled Passata.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 302Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 20mgSodium 407mgCarbohydrates 26gFiber 2gSugar 2gProtein 12g
Nutrition information isn’t always accurate.
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