Variation
Add protein by stirring in grilled shrimp or pan-seared scallops at the end.
Dinner · Pasta · Italian
Cherry Tomato Pasta With Whipped Herb Ricotta
This vibrant cherry tomato pasta features a silky sauce made from burst summer fruit and a dollop of airy, herb-flecked ricotta for the ultimate quick dinner.
Prep
10 min
Cook
10 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Whip the Ricotta
- 1
Aerate
Place ricotta, lemon zest, chives, and oil in a small bowl or food processor.
Tip: Whisking by hand works, but a food processor makes it extra light.
Sauté the Aromatics
- 1
Infuse Oil
Heat olive oil over medium heat and add sliced garlic and red pepper flakes.
Tip: Do not let the garlic brown, just soften it to avoid bitterness.
How to Make Cherry Tomato Pasta With Whipped Herb Ricotta
Total time: 20 min · Yields 4 servings
- 1
Boil the Pasta
Bring a large pot of salted water to a boil and cook the spaghetti until just under al dente, about 1-2 minutes less than the package directions.
- 2
Burst the Tomatoes
While pasta cooks, add the cherry tomatoes to the skillet with the garlic oil. Increase heat to medium-high and cook for 6-8 minutes, stirring occasionally, until they collapse and release their juices.
- 3
Emulsify the Sauce
Reserve 120 ml of starchy pasta water, then drain the noodles. Add the pasta and half of the reserved water to the tomato skillet, tossing vigorously over medium heat.
- 4
Finish and Season
Add the grated parmesan and torn basil. Continue tossing until the sauce thickens and coats the pasta. Season generously with salt and black pepper.
- 5
Assemble the Dish
Divide the pasta among four bowls. Top each serving with a large dollop of the whipped herb ricotta and a final drizzle of olive oil.
Chef's Tips
- Use the starchiest water possible by using a smaller pot for boiling the pasta.
- If your tomatoes aren't very sweet, add a tiny pinch of sugar to the skillet to balance the acidity.
- Always use whole milk ricotta for the best creamy texture; low-fat versions can be grainy.
What to Serve with Cherry Tomato Pasta With Whipped Herb Ricotta
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve immediately while the pasta is hot and the ricotta is cool.
- Pair with a crisp glass of Pinot Grigio or Sauvignon Blanc.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap basil for fresh oregano or thyme for a different herbal profile.
Variation
Use gluten-free chickpea pasta for a higher protein, wheat-free option.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water, adding fresh ricotta only before serving.
Further reading
Frequently asked questions
Can I use large tomatoes instead of cherry tomatoes?
While you can, cherry tomatoes are preferred because their skin-to-flesh ratio helps create a thicker sauce and they have a higher sugar content for better caramelization.
Why is my cherry tomato pasta sauce watery?
This usually happens if the tomatoes haven't cooked down enough or if you didn't toss the pasta with the water and cheese long enough to emulsify. High heat and vigorous tossing are key.
Is whipped ricotta necessary for this dish?
It adds a luxurious creaminess that balances the acidity of the tomatoes, but the pasta is still delicious without it if you prefer a lighter vegan-style dish.
How do I make the ricotta extra smooth?
Process it in a high-speed blender for 30 seconds. If it is too thick, add one teaspoon of heavy cream or milk.
Can I make this cherry tomato pasta ahead of time?
Pasta is best served fresh, but you can prepare the whipped ricotta and slice the garlic up to 24 hours in advance.
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