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Spaghetti with Cherry Tomatoes and Ricotta Cheese is a delightful dish that captures the essence of summer in every bite. With its vibrant colors and fresh ingredients, this pasta recipe is not only visually appealing but also quick and easy to prepare, making it perfect for a weeknight dinner. The combination of juicy cherry tomatoes, creamy ricotta, and fragrant basil creates a comforting meal that feels both satisfying and light.
Why You’ll Love This Recipe
This spaghetti dish is a wonderful blend of flavors and textures. The sweetness of cherry tomatoes pairs beautifully with the rich creaminess of ricotta, while fresh basil adds a fragrant touch. It’s a versatile meal that can be on your table in just 30 minutes!
- Simple and quick preparation
- Fresh and vibrant flavors
- Vegetarian-friendly
- Perfect for using up summer tomatoes
- Customizable with your favorite ingredients
Ingredients
- 8 ounces spaghetti
- 2 cups cherry tomatoes, halved
- 1 cup ricotta cheese
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 1/4 cup fresh basil leaves, chopped
- Parmesan cheese, for serving (optional)
How to Make Spaghetti with Cherry Tomatoes and Ricotta
- Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add the halved cherry tomatoes to the skillet. Season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the tomatoes are softened and slightly blistered.
- Reduce the heat to low and add the cooked spaghetti to the skillet, tossing to combine with the tomatoes and garlic. If the mixture seems dry, add a bit of the reserved pasta water to help loosen it.
- Remove the skillet from heat and stir in the ricotta cheese until well combined. Add the chopped basil and adjust seasoning with more salt and pepper if needed.
- Serve immediately, garnished with extra basil and a sprinkle of Parmesan cheese if desired.
Tips for the Best Results
- Use ripe, in-season cherry tomatoes for the best flavor.
- Don’t skip reserving the pasta water; it’s great for adjusting the sauce consistency.
- For added depth, consider roasting the cherry tomatoes in the oven prior to adding them to the pasta.
Easy Variations
- Add sautéed spinach or arugula for extra greens.
- Incorporate cooked chicken or shrimp for a protein boost.
- Substitute the ricotta with goat cheese for a tangy twist.
- Experiment with different herbs such as parsley or oregano.
What to Serve With It
- A crisp green salad with a light vinaigrette
- Garlic bread or bruschetta
- A glass of white wine, like Pinot Grigio
- Roasted vegetables for a hearty side
Storage and Reheating
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Leftover spaghetti can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil to keep it moist and warm in the microwave or on the stovetop over low heat.
Recipe Card
Recipe Name: Spaghetti with Cherry Tomatoes and Ricotta Cheese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
8 ounces spaghetti
2 cups cherry tomatoes, halved
1 cup ricotta cheese
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup fresh basil leaves, chopped
Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet. Season with salt and pepper, and cook for 5-7 minutes until softened.
4. Add the cooked spaghetti to the skillet, tossing to combine. Use reserved pasta water if needed.
5. Stir in the ricotta cheese and chopped basil. Adjust seasoning with more salt and pepper if needed.
6. Serve immediately with extra basil and Parmesan cheese if desired.
Notes: Use fresh, ripe tomatoes for the best flavor and consider adding your favorite vegetables or proteins for variety.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield/Servings: 4 servings
Ingredients:
8 ounces spaghetti
2 cups cherry tomatoes, halved
1 cup ricotta cheese
3 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1/4 cup fresh basil leaves, chopped
Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, usually about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the spaghetti.
2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, if using, and sauté for about 1 minute until fragrant.
3. Add the halved cherry tomatoes to the skillet. Season with salt and pepper, and cook for 5-7 minutes until softened.
4. Add the cooked spaghetti to the skillet, tossing to combine. Use reserved pasta water if needed.
5. Stir in the ricotta cheese and chopped basil. Adjust seasoning with more salt and pepper if needed.
6. Serve immediately with extra basil and Parmesan cheese if desired.
Notes: Use fresh, ripe tomatoes for the best flavor and consider adding your favorite vegetables or proteins for variety.
