Pasta with tomatoes and ricotta
Fresh pasta with cherry tomatoes, ricotta and basil.
Active time25 min
Cooking12 min
Total30 min
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Ingredients
- 1 clove of garlic
- 20 g basil
- 350 g cherry tomatoes
- 180 g ricotta
- 40 ml olive oil
- 500 g fresh egg pasta
Preparation
Wash and halve the tomatoes. Peel and chop the garlic. Wash and finely chop the basil.
1 clove of garlic20 g basil350 g cherry tomatoes- knife
- chopping board
Heat the oil in a sauté pan. Add the tomatoes and cook for 10 minutes over a medium heat, stirring. Add the garlic for the final 2 minutes.
40 ml olive oil- sauté pan
While the tomatoes are cooking, cook the fresh pasta in boiling water according to the packet instructions, for around 2 to 4 minutes. Reserve 100 ml of cooking water, then drain.
500 g fresh egg pasta- saucepan
- colander
Off the heat, mix the pasta and ricotta into the tomatoes. Loosen with a little cooking water to coat the pasta. Add the basil and serve immediately.
180 g ricotta- spoon
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration