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Creamy Ricotta Tomato Garlic Pasta Recipe
Ash Tyrrell

Creamy Ricotta Tomato Garlic Pasta Recipe

I make this creamy ricotta tomato garlic pasta whenever my evening feels rushed but I still want something that tastes like I tried. I toss juicy tomatoes with garlic, let them soften into a quick sauce, then stir in ricotta until everything turns silky and rich. It comes together in the time it takes my pasta to boil, which honestly feels like cheating
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 14 ounces penne or any short pasta shape you like – penne holds the creamy sauce in its ridges, but rigatoni or fusilli work just as well
  • 1 tablespoon olive oil – helps the tomatoes soften without sticking to the pan
  • 1 tablespoon unsalted butter – adds a rounder richer note that oil alone can't give
  • 10 ounces cherry tomatoes – their natural sweetness deepens once they burst so don't swap in bland winter tomatoes if you can help it
  • 4 garlic cloves minced – fresh cloves matter here; jarred minced garlic tends to taste flat and slightly bitter once cooked
  • ½ teaspoon salt – seasons the sauce from the base up
  • ½ teaspoon black pepper – for gentle warmth and balance
  • A pinch of chili flakes – optional but it wakes up the whole dish
  • A pinch of dried thyme – adds a subtle earthy background note
  • 1 cup pureed tomatoes – choose a good quality brand since this is half the flavor of your sauce
  • ¾ cup ricotta – use whole-milk ricotta for the creamiest texture; low-fat versions can turn watery
  • ¼ cup Parmesan grated fresh – pre-shredded Parmesan is coated in anti-caking starch and won't melt smoothly, so grate your own block if you can
  • 1 tablespoon chopped fresh basil plus extra for serving – fresh basil brightens the dish in a way dried basil simply can't replicate

Method
 

  1. Fill a large pot with water, salt it generously, and bring it to a rolling boil over high heat. Salting the water properly is what seasons your pasta from the inside, not just the sauce. Get this going first so both components finish around the same time.
  2. In a large nonstick skillet, warm the olive oil and butter together over medium heat. Add the cherry tomatoes, cover the pan, and let them cook for about 5 minutes until they begin to burst and release their juices. This step builds the base of your sauce.
  3. While the tomatoes are cooking, drop your penne into the boiling water and cook until al dente, following your package instructions. Before draining, scoop out about half a cup of the starchy pasta water and set it aside. This water is key for a glossy, clingy sauce later.
  4. While everything simmers, mince your garlic cloves finely and roughly chop your fresh basil leaves. Having these ready means you can add them at exactly the right moment without slowing down the cooking process.
  5. Uncover the skillet and gently press the tomatoes with a fork to release even more of their juices. Stir in the minced garlic and cook for about a minute until fragrant. Add the salt, pepper, chili flakes, and thyme, then pour in the pureed tomatoes. Bring the mixture to a gentle boil and let it simmer for two minutes to deepen the flavor.
  6. Lower the heat and stir in the ricotta and Parmesan until they melt into the tomato base, creating a smooth, creamy sauce. Fold in the chopped basil for a fresh, herby lift right before you add the pasta.
  7. Add your drained penne straight into the skillet along with the reserved pasta water. Toss everything together until the pasta is fully coated and the sauce turns glossy. Taste and adjust the salt if needed, then serve immediately while it's warm and creamy.

Notes

  • I always save my pasta water before draining, since forgetting it once left my sauce too thick and clumpy
  • I use fresh basil instead of dried, because it genuinely changes how bright the final dish tastes
  • I grate my Parmesan straight off the block, since pre-shredded cheese never melts as smoothly into the sauce
  • I don't rush the tomatoes, because letting them burst fully gives the sauce a much richer, more natural sweetness
  • I taste my sauce before adding the pasta, so I can adjust the salt and spice level exactly how I like it
  • I keep the heat at medium the whole time, since high heat can scorch the garlic and turn the sauce bitter