Cherry Tomato Pasta
This weeknight burst cherry tomato pasta recipe has garlic, basil, parmesan, and creamy ricotta. It's fresh, flavorful, and ready in under 30 minutes.
Ingredients
- 0.5 tspkosher salt, for the pasta water, plus more
- 1 lbspaghetti
- 0.25 cupOlive Oil
- 4Garlic, crushed
- 0.5 tspRed Pepper Flakes, for serving plus more
- 2 tbspTomato Paste
- 1.5 lbcherry tomatoes (about 6 cups)
- 0.25 tspGround Black Pepper
- 1 cupLow Sodium Chicken Broth
- 0.5 cupfresh basil, cut into a chiffonade, for serving plus more
- 0.5 cupparmesan (about 2 ounces), grated for serving plus more
- 0.5 cupwhole-milk ricotta cheese, at room temperature
Instructions
- 1
Add the pasta, basil, parmesan, and ½ cup of the reserved pasta water to the skillet and toss to combine. Splash in more pasta water, a tablespoon at a time, as needed to loosen the sauce.
- 2
Serve the pasta dolloped with ricotta and topped with more basil and parmesan.
- 3
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving 1 cup of the pasta water.
- 4
Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until thickened and slightly darkened, about 2 minutes. Stir in the tomatoes, salt, and black pepper and cook until the tomatoes start to turn golden and are beginning to burst, 3 to 5 minutes. Stir in the chicken broth and simmer until the tomatoes burst and become saucy, 5 to 7 minutes.