Pasta with ricotta and cherry tomatoes, a simple and I would say also quick dish. My alternative is to make it more tempting by baking the ricotta with fresh cherry tomatoes, making them more appetizing. In Southern Italy, where the sun shines most of the year, like Sicily, Puglia, Calabria, just to name a few and even Campania itself, vegetables and crops play a significant role in flavor and quality like sun-ripened fresh cherry tomatoes and, of course, sun-dried as well. Ricotta, which is easily available in various qualities, combined with oven-baked cherry tomatoes becomes an amazing pasta sauce. Below, I leave you some recipes with ricotta as the main ingredient and, of course, the recipe for ricotta and oven-baked cherry tomatoes prepared previously.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 576.73 (Kcal)
- Carbohydrates 60.12 (g) of which sugars 15.23 (g)
- Proteins 24.00 (g)
- Fat 28.31 (g) of which saturated 10.39 (g)of which unsaturated 4.70 (g)
- Fibers 2.82 (g)
- Sodium 1,669.75 (mg)
Indicative values for a portion of 284 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.2 oz ridged pennoni
- 8.8 oz ricotta
- 10.6 oz cherry tomatoes
- 2 tbsps extra virgin olive oil
- 1.4 tsp salt
- 12 leaves basil
- 1 tsp chives
- to taste oregano
- 1 clove garlic
- 1 lemon (zest)
Tools
- Microwave Oven
- Parchment Paper
- Baking Tray
- Pot
Steps
Last, very last cherry tomatoes, and then we have to wait a year before enjoying the taste of summer again.
Wash the cherry tomatoes and arrange them on the microwave tray with parchment paper.
Cut a slice of ricotta and add it to the cherry tomatoes on the tray.
Season the cherry tomatoes and ricotta with chives and salt, oregano, and basil, garlic, and EVO oil. Finally, grate the zest of a lemon.
Put in the microwave oven at maximum power, Crispi mode for 20 minutes.
In the meantime, cook the pasta, I chose to cook ridged pennoni, leave them al dente, and then finish cooking with the oven-baked cherry tomatoes and ricotta.
Here is the pasta with ricotta and cherry tomatoes ready, add a few more basil leaves and a few drops of EVO oil on the plate.
FAQ (Questions and Answers)
Can you prepare pasta with ricotta and cherry tomatoes with canned tomatoes?
Yes, of course you can prepare penne with ricotta and cherry tomatoes, and they turn out delicious, but never as good as those made with fresh cherry tomatoes.
