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Creamy Burst Cherry Tomato Pasta Recipe with Whipped Ricotta and Brown Butter

creamy burst cherry tomato pasta - featured image
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A quick and easy pasta dish featuring burst cherry tomatoes, whipped ricotta, and nutty brown butter for a comforting and flavorful meal perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 8 ounces (225 g) spaghetti or linguine
  • Salt for pasta water
  • 2 pints (about 450 g) cherry tomatoes, washed (mix of red and yellow recommended)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh basil, chopped (optional)
  • 1 cup (240 g) whole-milk ricotta
  • 2 tablespoons heavy cream
  • Pinch of salt
  • 4 tablespoons unsalted butter
  • 1 teaspoon fresh lemon juice
  • Optional garnishes: grated Parmesan cheese, extra fresh basil leaves, toasted pine nuts or walnuts

Instructions

  1. Bring a large pot of salted water to a boil (about 4-5 quarts). Add 8 ounces (225 g) of spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining.
  2. In a food processor or blender, combine 1 cup (240 g) whole-milk ricotta, 2 tablespoons heavy cream, and a pinch of salt. Blend until smooth and airy, about 1-2 minutes. Set aside covered.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté until fragrant and lightly golden, about 1-2 minutes.
  4. Add 2 pints (about 450 g) cherry tomatoes, 1 teaspoon red pepper flakes, salt, and pepper. Cook, stirring occasionally, until tomatoes start to burst and release juice, about 7-8 minutes. Gently press some tomatoes with the back of a spoon. Remove from heat and stir in chopped fresh basil if using.
  5. In a small saucepan or skillet, melt 4 tablespoons unsalted butter over medium heat. Swirl frequently until butter foams and turns golden brown with a nutty aroma, about 3-4 minutes. Remove from heat and stir in 1 teaspoon fresh lemon juice.
  6. Add drained pasta to the skillet with burst tomatoes. Toss gently to coat, adding reserved pasta water a little at a time (start with 1/4 cup / 60 ml) to loosen sauce.
  7. Pour brown butter over pasta and toss again to combine.
  8. Divide pasta between bowls. Dollop generous spoonfuls of whipped ricotta on top. Garnish with grated Parmesan, fresh basil leaves, and toasted nuts if desired. Serve immediately.

Notes

Reserve pasta water to help the sauce cling to the noodles. Watch the brown butter closely to avoid burning. Whip ricotta until fluffy for best texture. Use ripe cherry tomatoes for natural sweetness. You can substitute heavy cream with Greek yogurt for a lighter version. Gluten-free pasta can be used to make this dish gluten-free.

Nutrition

Keywords: cherry tomato pasta, whipped ricotta, brown butter, easy pasta recipe, quick dinner, creamy pasta, summer pasta, vegetarian pasta

Find it online: https://bakebelle.com/creamy-burst-cherry-tomato-pasta-recipe-with-whipped-ricotta-and-brown-butter-easy-and-perfect/