Blistered Tomato Ricotta Pasta
Blistered Tomato Ricotta Pasta Recipe is easy to make, has simple ingredients, has ridiculously amazing flavors, and takes minutes to make! #tomato #pasta #recipe #dinner #meal
Servings 4 servings
Calories 610kcal
Ingredients
- 4 medium garlic clove crushed
- 1 tablespoon olive oil
- ½ teaspoon basil dried
- ½ teaspoon crushed dried oregano dried
- ¼ teaspoon salt
- ¼ teaspoon 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 ricotta cheese
Instructions
- 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.
- While the water is coming to a boil and the pasta is cooking, heat the olive oil on medium heat in a large saute pan.
- 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.
Nutrition
Calories: 610kcal | Carbohydrates: 93g | Protein: 25g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 319mg | Potassium: 587mg | Fiber: 5g | Sugar: 6g | Vitamin A: 999IU | Vitamin C: 28mg | Calcium: 250mg | Iron: 3mg
