1-Pot Tomato Ricotta Pasta
Indulge in the simplicity and vibrant flavors of this 1-Pot Tomato Ricotta Pasta, a weeknight wonder that delivers gourmet taste with minimal cleanup. This dish features al dente penne bathed in a luscious sauce of burst cherry tomatoes, creamy ricotta, and salty Parmesan, all brightened by fresh basil. It's an effortlessly elegant meal perfect for busy evenings.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Ultimate convenience with only one pot to clean.
- Ready in under 30 minutes, perfect for busy weeknights.
- Creamy, comforting, and packed with fresh, bright flavors.
- Simple ingredients transform into an impressive dish.
- A versatile recipe that can be easily customized.
Ingredients
- 400g (approx. 14 oz) penne pasta
- 300g (approx. 10.5 oz) cherry tomatoes
- 30ml (2 tablespoons) olive oil
- 3 cloves garlic, minced
- 250g (approx. 1 cup) whole milk ricotta cheese
- 40g (approx. 1/2 cup) grated Parmesan cheese, plus more for serving
- 10 fresh basil leaves, chopped
- 5g (1 teaspoon) salt, divided
- 2.5g (1/2 teaspoon) black pepper
- 1.25g (1/4 teaspoon) red pepper flakes (optional)
- 950ml (4 cups) water
Instructions
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for approximately 30 seconds, or until it becomes fragrant and lightly golden, taking care not to burn it. This gentle sauté releases the garlic's essential oils, building a foundational flavor for the sauce.
- Introduce the cherry tomatoes to the pot, along with a pinch of the salt. Continue to cook for 6 to 8 minutes, stirring occasionally, until the tomatoes soften, blister, and begin to burst, releasing their sweet, acidic juices. The bursting tomatoes form a natural, vibrant sauce base.
- Add the dry penne pasta directly into the pot with the tomatoes. Pour in approximately 950ml (4 cups) of water, ensuring the pasta is fully submerged. Bring the mixture to a rolling boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and allow the pasta to simmer uncovered. Stir frequently, every 1-2 minutes, to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. Continue to cook for about 10 minutes, or until the pasta is al dente (firm to the bite) and most of the water has been absorbed, leaving a slightly saucy consistency.
- Remove the pot from the heat. Add the whole milk ricotta cheese and the grated Parmesan cheese. Stir vigorously until the cheeses are fully incorporated, melting into the remaining liquid to form a rich, creamy, and smooth sauce that beautifully coats the pasta.
- Season the pasta with the remaining salt, black pepper, and the optional red pepper flakes to taste. Adjust seasonings as needed, remembering that the Parmesan also contributes significant salinity.
- Gently fold in the freshly chopped basil leaves. The residual heat will slightly wilt the basil, releasing its aromatic oils without overcooking it. Serve the 1-Pot Tomato Ricotta Pasta immediately, garnished with additional grated Parmesan cheese and a few extra basil leaves if desired.
Tools You’ll Need
- Large, heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Garlic press or knife and cutting board
Essential Success Tips
- Use good quality whole milk ricotta for the creamiest texture and richest flavor. Skim or part-skim ricotta may result in a grainier sauce.
- Stir the pasta frequently during simmering to prevent it from sticking to the pot and ensure even cooking. This also helps release starch, contributing to the sauce's creaminess.
- Taste and adjust seasoning often. The salt content of Parmesan can vary, so add additional salt and pepper gradually.
- Do not overcook the pasta. It should be al dente, as it will continue to cook slightly in the hot sauce after removing from heat.
- Add the fresh basil only at the very end, off the heat, to preserve its vibrant color and fresh aroma.
Professional Cooking Secrets
- To deepen the tomato flavor, char the cherry tomatoes slightly by cooking them in the hot oil for a minute or two before adding garlic. This adds a smoky sweetness.
- For an extra layer of complexity, deglaze the pot with a splash of dry white wine (about 60ml/1/4 cup) after the tomatoes burst and before adding water. Cook until mostly evaporated.
- If your sauce seems too thick at the end, a small amount of reserved pasta water (a tablespoon or two) can be stirred in to achieve the perfect consistency, thanks to its starchy content.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to loosen the sauce.
- Variations: Add a handful of fresh spinach or arugula at the very end for added greens. For a protein boost, stir in cooked chicken, shrimp, or chickpeas.
- Spice Level: Adjust the red pepper flakes to your preference. For more heat, add an extra pinch; for less, omit entirely.
Frequently Asked Questions
Can I use a different type of pasta?
Yes, absolutely! While penne works great for catching the creamy sauce, you can substitute with other short, sturdy pasta shapes like rigatoni, fusilli, or farfalle. Just ensure it's a type that cooks well in one pot and keep an eye on cooking times.
What if my sauce is too thin or too thick?
If your sauce is too thin, continue to simmer gently for a few more minutes, stirring, to allow more water to evaporate. If it's too thick, stir in a tablespoon or two of hot water (or vegetable broth) until it reaches your desired consistency. The amount of water absorbed by pasta can vary.
Is this recipe vegetarian?
Yes, this recipe is naturally vegetarian. To make it vegan, you would need to use plant-based ricotta and Parmesan alternatives, and ensure your pasta is egg-free.
Nutrition Facts (Per Serving)
Calories: 550, Protein: 25g, Fat: 28g, Carbs: 55g, Fiber: 4g. (Approximate values per serving)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use certified gluten-free penne pasta. For a dairy-free alternative, substitute whole milk ricotta with an almond-based or cashew-based ricotta and use nutritional yeast or a plant-based Parmesan.
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