The pasta with ricotta and cherry tomatoes is an easy, quick, and economical first course. It has a very creamy texture, with a delicate and enveloping taste. Moreover, it is really simple to prepare.
The key ingredients of this recipe are ricotta and cherry tomatoes. The latter are caramelized in a pan with a sprinkle of sugar, olive oil, salt, and oregano. This cooking method for cherry tomatoes is called confit and is usually done in the oven where cooking times are quite long. However, for a quicker version, you can use the pan!
Next, the cherry tomatoes are placed in a blender along with the ricotta and blended. You will obtain a delicious cream that can be used to dress first courses or spread on bruschetta.
The pasta with ricotta and confit cherry tomato cream can be prepared for any occasion, even for a Sunday lunch. Perfect even when you’re short on time! It has a delicate taste, and the aroma of the caramelized cherry tomatoes is truly incredible! Try it for yourself!
If you like pasta with ricotta, try this white version with pistachio granules, it’s delicious!
Other easy and quick pasta dishes that might interest you!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.7 oz pasta
- 10.6 ricotta (mixed, sheep or cow)
- 17.6 oz cherry tomatoes (or grape tomatoes)
- olive oil (1 tablespoon per person)
- to taste dried oregano
- to taste salt
- 1 teaspoon sugar (generous)
Tools
- Skillet
- Saucepan
- Ladle
- Colander
- Blender
Steps
First, wash the cherry tomatoes well and cut them in half.
Take a large enough non-stick pan. Pour a generous amount of olive oil on the bottom (be generous!).
Sprinkle a handful of sugar on top and then arrange the cherry tomatoes with the seed side facing down.
Another teaspoon of sugar on the back of the tomatoes, then season with salt and oregano.
Turn on the gas and place the pan on the heat. Cook on low flame for about 10 minutes.
Turn all the cherry tomatoes over to the other side and continue for another 10 minutes, until they are dry and caramelized.
Once cooked, let them cool slightly and then pour the cherry tomatoes along with the pan seasoning into a food processor.
Also add the WELL DRAINED ricotta. I chose mixed ricotta, but sheep ricotta is also fine for a stronger flavor, or cow ricotta for a more delicate taste.
Add a little olive oil and blend everything until you get a cream with a wonderful color and irresistible aroma!
The sauce for your pasta is ready!
Set aside the pan where you cooked the cherry tomatoes for the final part of this dish.
Now you just need to cook the pasta.
Remember, boil the water in the saucepan in advance so at this point you won’t have to wait.
Salt the water and throw in the pasta (you can choose either short or long format).
Meanwhile, take the pan where you cooked the cherry tomatoes and pour a couple of ladles of ricotta cream on the bottom.
Drain the pasta al dente into the pan and mix with a ladle.
Add, little by little, a bit of cooking water until you get the consistency and creaminess you like best.
If it is too runny, add more ricotta cream. If too dense, a bit of cooking water.
A sprinkle of grated Parmesan, finely chopped fresh parsley, mix and the dish is ready!
Serve immediately because this dish is best hot!
The pasta with ricotta and confit cherry tomato cream is ready to leave you speechless!
I hope you enjoyed this recipe! Come back to visit me soon!
For the preparation of this dish I chose the Mezzi Pennoni Rigati, Pasta di Gragnano IGP, a lovely gift from Pastificio Sorrentino (#gifted)
Discover here all the recipes I have made with products from Pastificio Sorrentino.
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FAQ (Frequently Asked Questions)
Can I substitute the ricotta?
Actually, ricotta is one of the two star ingredients of this recipe! Substituting it means having a different final result from what’s described! Nonetheless, if you prefer, you can use fresh spreadable cheese, Robiola, mascarpone, fresh cream extended with a few tablespoons of milk, or Greek yogurt (sugar-free).
Some ricotta cream is left over, can I store it?
Sure! You can store this delicious cream in the fridge, in a well-sealed and sterilized airtight container, for a maximum of two to three days. Or if you prefer, you can freeze it and always have some on hand to dress your first courses or prepare tasty appetizers! You can also store the confit cherry tomatoes in the fridge for about three days if you prefer not to use them all and then decide how to consume them later. They are excellent as a side dish or to serve on bruschetta.
Can I add nuts to the ricotta cream?
Absolutely! If you like, when blending everything, you can add a nice handful of nuts of your choice, such as walnuts, almonds, or pine nuts.
Can I bake the tomatoes in the oven?
Yes, if you prefer, you can bake the cherry tomatoes in the oven, but it will take more time for cooking. After arranging them on a baking tray and seasoning as described above, bake in a static oven at 320°F for about an hour. You can also raise the temperature to 356°F for a shorter time but be careful not to burn them.
