Sweet Cherry Tomato Pasta
Prep time: Less than 10 minutes
Total time: 20 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?
ready to learn? just hit play. meet Ally
ingredients
- 1 pound
- spaghetti
- 2 tablespoons
- 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
directions
Start boiling your water. Cook pasta according to the package directions. 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 cover 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
22 comments, add yours below
Denice Anderson on March 31, 2011 at 7:13PM wrote:
This looks absolutely scrumptious, and would be perfect for my noodle and cherry tomato loving 4-year-old. But…..we have a household of people with cow’s milk allergies. Can I substitute the ricotta with soft ripened goat cheese?
jessica on April 1, 2011 at 10:42AM wrote:
Hi, Denice. Yes, you can substitute goat cheese for the ricotta. Since goat cheese has a stronger flavor than ricotta, start with 1/2 cup then add more as you like. It’s easier to add than take away!
Ann on April 3, 2011 at 3:49PM wrote:
This looks really good! I was just wondering why this recipe calls for so much salt. It seems to call for quite a bit more than most recipes on the website, so I wondered if there was any particular reason for that.
Pamela on April 9, 2011 at 2:55PM wrote:
If you are looking at this dish and thinking about trying it, DO! It is wonderful and has become a family fave in our house. Even my 2 year old loves this! Thank you for all the wonderful recipes!
kat on April 14, 2011 at 5:23PM wrote:
I just found your site today and I wanted to say THANK YOU! As a single mom who works full time, its amazing and a breath of fresh air to come across your site and wonderful recipes. Its nice to find quick to prepare recipes that use fresh, nutritious ingredients that i will feel good about serving to my family and guests.
kat on April 14, 2011 at 5:24PM wrote:
I do have one question for you though.. my boyfriend does not like ricotta cheese. Any suggestions on what I can use to sub with for this recipe?
melissa on April 20, 2011 at 3:45PM wrote:
simple & divine!!
i didn’t have ricotta so added mozz instead - wonderful
thank u jessica!!
Allison on April 27, 2011 at 12:44PM wrote:
This is my new fave recipe. I make it whenever I can find good, fresh basil. It reheats so wonderfully, too. So delicious!
Sarah on May 10, 2011 at 1:03PM wrote:
This is a great recipe! I made this several months ago and it has made it in to our stash of good recipes! Thanks!
Ali Andrews on July 1, 2011 at 9:55PM wrote:
Until recently I thought I was doomed to always be a tad malnourished and fervently prayed that God would be kind and deliver me a chef for a husband. However, I’ve tried 2 of your recipes and was blown away at how easy it was to make something so delicious. Your passion has enriched my life and you are truly doing God’s work. Thank you.
Karen on September 23, 2011 at 12:01PM wrote:
I came to the website after watching a VERY enjoyable episode on Anderson Cooper and I LOVE the recipes!!! Your recipes make it easy to watch what ingredients are in my foods and I can get rid of the “processed” stuff for medical reasons. One thing I hate is complicated recipes. I HAVE to get your books
Wendy on September 23, 2011 at 3:56PM wrote:
Thank you, thank you, thank you. I too just saw you on Anderson and looked up the website right away. Apparently I am not a great cook and not very inventive. I have even considering taking cooking classes which are very expensive. Your videos are so easy to follow and your tips are certainly transferable to some of my recipes. I was happy to meet Ally through your video and learn that I am not the only one who never learned the basics of cooking. I am excited to get cooking again!!
Holly on October 3, 2011 at 2:59PM wrote:
What a fantastic website. With a FT job and a baby, this is just what I needed. Fab videos, funny friends, and simple recipes that focus on real food. I really appreciate what you’re doing. All over this pasta this week…
Erin Breheny on January 8, 2012 at 4:19PM wrote:
Hi,
I love your recipes and want to save them to my Pintrest to share…but having trouble doing so. Any suggestions??
Thanks for great recipes!!
Erin :)
Constance on January 8, 2012 at 7:50PM wrote:
made it tonight for my parents- was a huge hit! I also added a few sprinkes of cayenne pepper to my portion- was amazing.
love your website and books- thank you and keep creating!
jessica on January 24, 2012 at 1:51PM wrote:
I found this site after searching for more great recipes since i exhausted the recipes in your deceptively delicous book. I am going to try this tonight with speghetti squash. Thanks for the recipes, keep them coming!
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Lisa on March 8, 2012 at 1:15PM wrote:
Ack! I burned the tomatoes a bit - not enough EVOO for my pan, you think? Or too high a heat setting? I did use med-high as the tomatoes cooked. I also made this for 2 - so cut all ingredient amts in half. It still turned out delish, just a little charred.
Midwest Amy on April 19, 2012 at 5:54PM wrote:
This is simple and quick to make - awesome! The kids ate it up!
Mee on May 11, 2012 at 7:57PM wrote:
I made this recipe and it was absolutely delicious!! I heated the tomatoes and popped them all to create a lot of sauce. Worked out pretty well.
I am growing a few sweet cherry tomato plants this season and am looking forward to making this recipe all the time.
Mee on May 11, 2012 at 8:01PM wrote:
I wanted to add that the next time I make this recipe I will definitely skip the ricotta cheese. Didn’t like the taste with the ricotta. Great low fat recipe if you use wheat, whole grain, or vegetable pasta. Veggie pasta is delicious. Enjoy everyone and feel free to take a look at my website.
