This light and vibrant pasta dish celebrates the fresh flavours of spring with juicy tomatoes, creamy ricotta, and fragrant herbs. Perfect for a quick and elegant meal!
Ingredients
For the Sauce:
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 250g (9 oz) cherry tomatoes, halved
- ½ tsp red pepper flakes (optional, for a little heat)
- 2 tbsp tomato paste
- 100ml (½ cup) vegetable or chicken broth
- ½ tsp salt (adjust to taste)
- Black pepper, to taste
For the Pasta:
- 300g (10 oz) spaghetti or linguine
- Salt, for pasta water
For Garnishing:
- 100g (½ cup) fresh ricotta cheese
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- Zest of 1 lemon
- Grated Parmesan (optional)
Method
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain.
- Make the Tomato Sauce:
- Heat olive oil in a large pan over medium heat.
- Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Stir in the cherry tomatoes and cook for 5-7 minutes until they soften and release their juices.
- Add tomato paste and broth, stirring well. Let it simmer for 2-3 minutes.
- Combine with Pasta:
- Add the drained pasta to the sauce, tossing to coat.
- If the sauce is too thick, add a splash of the reserved pasta water.
- Season with salt and black pepper to taste.
- Finish with Freshness:
- Remove from heat and gently fold in ricotta, creating creamy pockets throughout.
- Sprinkle with fresh basil, mint, and lemon zest.
- Serve & Enjoy:
- Plate the pasta and top with extra ricotta, grated Parmesan, and a drizzle of olive oil.
