Sweet Cherry Tomato Pasta

Prep time: 10 minutes

Total time: 25 minutes

Serves 4

Talk about using time wisely.The pasta and homemade sauce cook at the same time to finish in just 12 minutes. It’s easy to make, tastes wonderful and looks beautiful. How great is that?


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1 pound 
2 tablespoons 
extra virgin olive oil 
2 large cloves 
garlic, chopped 
1 handful (1 cup) 
fresh basil leaves, torn, plus extra for sprinkling 
2 pints 
cherry tomatoes 
2 teaspoons 
kosher salt 
1/4 teaspoon 
freshly ground black pepper 
1 cup 
fresh ricotta 


Fill a large pot with water 2 inches from the top. Place on the stove over high heat and let come to a boil; add 2 teaspoons of the salt. Cook the pasta according to the package directions (until al dente). Place a colander in the sink. Chop the garlic.

Meanwhile, heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the garlic and basil and cook, stirring, for 15 seconds. Stir in the tomatoes, salt and pepper (12 turns on pepper mill) and cook, covered, for 8 minutes. Remove the lid and continue to cook, stirring, until the tomatoes split. Your pasta should be about done. Drain it. Toss the pasta with the tomatoes and stir in the ricotta and the remaining tablespoon of oil. Serve sprinkled with the extra basil.


helpful hints

  • Tear basil leaves instead of chopping to prevent bruising
  • Smash garlic using the flat side of your chef's knife
  • In this meal, you’re making two things at once. Make sure you set a timer!
  • Pasta is al dente when it still has a little firmness when you bite into it. Pasta should not be mushy

tools needed

2 large pots, cutting board, chef’s knife, paring knife, tongs, colander, measuring cup, spoon


make it a meal

Here's a recipe pairing we love with our Sweet Cherry Tomato Pasta: