Ready by the time the water is boiled, this Summer fresh Tomato Basil Pasta is filled with family friendly tomatoes and creamy whipped ricotta.
Already apparent, but isn’t pasta a great family meal? My twins especially love spaghetti or other long noodles for their “fun” aspect while eating them.
And this Summer Tomato Basil Pasta was no exception. I make a version of this pasta on the regular during the summer. It’s so easy and I love that I can cram as many tomatoes as I want in it. Plus, does whipped ricotta have anyone else jumping for joy?
I usually switch up the cheese since I don’t often have ricotta sitting around (which is actually kind of troubling since ricotta generally makes my life MUCH better). I will use a sprinkling of pecorino or parmesan if we don’t have ricotta..
In the past, I have also added in some crispy prosciutto or cooked ground chicken if we’re in need of some higher iron content foods.
Sometimes I add asparagus or cauliflower if I don’t have enough tomatoes to stretch the meal the way I want it to, however, note that the cauliflower will take significantly longer to cook and should be the first thing you’d start cooking in the pan.
Don’t have spaghetti? Any thin long noodle will do the trick. Spaghettini, Linguine, etc.
How to make a Tomato Basil Pasta?
It’s so quick and easy that I think this will become your new favourite summer pasta meal!
While the long noodles are boiling in a pot of salted water, simple heat a non-stick pan and burst the tomatoes so that they release their juices. Toss the tomatoes with reserved pasta cooking water and your sauce is made!
Toss the “sauce” with noodles and serve alongside creamy smooth whipped ricotta. Please try the ricotta! It’s such a delight as it coats the noodles so wonderfully and complements the acidic tomatoes.
This Tomato Basil Pasta is usually gobbled up so I don’t often have leftovers.
If leftovers are able, I’d recommend separating the ricotta from the pasta before refrigerating. Reheat pasta separately and add ricotta as if the dish is freshly made.
I would not recommend freezing this pasta dish. I haven’t done this myself and I don’t think it would handle the thawing process well.
Other Summer-y pastas like this Tomato Basil Pasta:
- Orzo Pasta Salad
- Mexican Pasta Salad
- One Pot Herb and Garlic Chicken
- BLT Pasta Salad
- Roasted Tomato Pesto Pasta
Ready by the time the water is boiled, this Summer fresh pasta is filled family friendly tomatoes and creamy whipped ricotta.
- 1 lbs dried spaghetti
- 2 tbsp olive oil
- 3 cups sweet small tomatoes, such as cherry
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp fine sea salt
- 1/4 tsp ground black pepper
- 1 cup ricotta
- 3 tbsp milk any type will do
- 1/2 clove garlic, minced
- 1/4 cup thinly sliced fresh basil leaves
Cook spaghetti as per package instructions, saving 1/2 cup of pasta water before draining.
Meanwhile, whisk together ricotta, milk and garlic until smooth (either in a small bowl by hand or in a blender). Set aside.
In a large skillet heat olive oil over medium-high heat. Add garlic and cook, stirring until fragrant and starting to soften, about 1-2 minutes. Add tomatoes and allow to cook for 4-5 minutes until starting to burst. Add lemon juice and allow to reduce for a minute or two.
Add pasta water to tomatoes and cook until liquid has reduced by more than half.
Toss pasta with tomatoes.
Top pasta with whipped ricotta and sliced basil leaves.