This pasta brings together velvety ricotta, vivid sun-dried cherry tomatoes and a shower of Parmesan in a delicate sauce that coats every strand. Minimal effort, maximum flavour — the kind of quick dinner that always turns out beautifully.
Ingredients
- Pasta (spaghetti, penne or fusilli) — 11.3 oz | 320 g
- Sun-dried cherry tomatoes in oil — 5.3 oz | 150 g (drained)
- Oil from the sun-dried tomato jar — 2 tbsp | 30 ml
- Ricotta — 7 oz | 200 g
- Parmesan, grated — 1.4 oz | 40 g
- Garlic — 2 cloves
- Chili flakes — 0.5 tsp | 0.5 tsp (to taste)
- Lemon zest — 1 tsp | 1 tsp (optional)
- Fresh basil — a small bunch (about 0.4 oz | 10 g)
- Pasta cooking water — 2/3 to 1 cup | 150–250 ml
- Salt and black pepper — to taste
How to make it
- Bring a large pot of water to a boil and season generously with salt. Cook the pasta until al dente according to the package directions.
- While the pasta cooks, chop the sun-dried tomatoes into small pieces and slice the garlic thinly. Grate the Parmesan and finely chop the basil.
- In a bowl, mix the ricotta with half the Parmesan, add the lemon zest if using, and season with a pinch of salt and pepper. Stir in 2 to 3 tbsp of hot pasta water until the mixture is smooth and creamy.
- Warm the tomato oil in a skillet. Over low heat, briefly cook the garlic and chili flakes until fragrant, about 30 to 40 seconds. Add the sun-dried tomatoes and cook for 1 to 2 minutes more.
- Transfer the pasta to the skillet with tongs (or drain it, reserving the water), add 1/2 to 2/3 cup | 100–150 ml of the cooking water, and toss until the tomato oil lightly coats the pasta.
- Take the skillet off the heat and fold in the ricotta. Add more pasta water as needed to achieve a silky, slightly loose sauce. Adjust salt and pepper to taste.
- Serve immediately, finished with the remaining Parmesan and fresh basil.
Nutritional value per serving
| Calories | ≈ 530 kcal |
| Protein | ≈ 22 g |
| Fat | ≈ 20 g |
| Carbohydrates | ≈ 68 g |
| Fiber | ≈ 5 g |
| Sugars | ≈ 6 g |
| Sodium | ≈ 1.0 g |
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Homemade sun-dried tomatoes: halve the cherry tomatoes, toss with 1 to 2 tbsp oil, a pinch of salt and sugar. Arrange on a parchment-lined baking sheet and dry at 250°F to 265°F | 120–130°C for 75 to 90 minutes, until semi-dry and tender. Cool and store in oil in the refrigerator for up to 1 week.
- Sauce texture: pasta water is your best ally. Add it little by little at the end for a perfectly silky sauce.
- Substitutions: ricotta can be replaced with well-drained farmer’s cheese or cream cheese. Parmesan can be swapped for Grana Padano or Pecorino, adjusting the salt carefully.
- Add-ins: capers, olives, toasted pine nuts or a pinch of dried oregano work beautifully here.
- Gluten-free pasta: use your favourite gluten-free pasta and cook it strictly al dente so it doesn’t overcook when tossed with the sauce.
- Storage: keep leftovers in the refrigerator for up to 2 days. Reheat gently with a couple of spoonfuls of water or milk to bring back the creamy texture.
FAQ
Can I use fresh tomatoes instead of sun-dried?
Yes, but the flavour will be softer. Sauté the cherry tomatoes for 5 to 7 minutes over high heat until lightly caramelised, then add a pinch of dried tomatoes or tomato paste for depth.
What pasta works best with this sauce?
Short shapes like penne or fusilli hold the sauce especially well, but spaghetti or bucatini also work wonderfully. The key is to cook it al dente.
What can I use instead of ricotta if I don’t have any?
Use soft farmer’s cheese (5 to 9 percent fat, pressed through a sieve) or cream cheese. Add a little pasta water to achieve the same velvety texture.