This Pasta with Ricotta and Pan-Fried Tomato Sauce recipe is a delightful fusion of creamy ricotta and a simple yet flavorful tomato sauce, brought together in a comforting dish. Perfect for a quick weeknight dinner or a casual weekend meal, this pasta dish is both satisfying and easy to prepare.


  • 12 ounces pasta (penne, fusilli, or spaghetti)
  • 2 tablespoons olive oil
  • 2 cups cherry tomatoes, halved
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon dried oregano or Italian seasoning
  • 1 cup ricotta cheese
  • 1/4 cup fresh basil leaves, chopped
  • Grated Parmesan cheese, for serving
  • Extra virgin olive oil, for drizzling


  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
  2. Prepare the Tomato Sauce: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and minced garlic. Season with salt, pepper, and dried oregano. Cook, stirring occasionally, until the tomatoes are softened and start to burst, creating a sauce, about 5-7 minutes.
  3. Combine Pasta and Tomato Sauce: Add the cooked pasta to the skillet with the tomato sauce. Toss well to combine, adding a bit of the reserved pasta water if needed to help the sauce coat the pasta evenly.
  4. Add Ricotta: Dollop spoonfuls of ricotta cheese over the pasta. Gently fold some of the ricotta into the pasta, leaving some in chunks for texture. If the sauce seems too thick, add a little more pasta water to reach your desired consistency.
  5. Serve: Divide the pasta among plates. Sprinkle with chopped fresh basil, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
  6. Optional Additions: For an extra layer of flavor, consider adding pan-fried pancetta or bacon bits, sautéed spinach, or roasted red peppers to the tomato sauce.

Nutrition Facts (per serving):

  • Calories: 550
  • Fat: 20g
  • Carbohydrates: 70g
  • Protein: 20g

Prep and Cooking Time:

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes


  • Serves: 4 people

Pasta with Ricotta and Pan-Fried Tomato Sauce is a beautifully simple dish that showcases the creamy texture of ricotta against the tangy sweetness of tomatoes. It’s a versatile recipe that can be adapted with various herbs, spices, or additional ingredients to suit your taste. Enjoy this comforting, creamy pasta dish anytime you crave a quick and delicious meal.

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