Spaghetti with ricotta and tomatoes recipe


  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • 2 pints grape tomatoes
  • 4 cloves garlic, smashed
  • 2 teaspoons olive oil
  • ¾ pound spaghetti
  • 1 cup ricotta
  • ¼ cup chopped fresh flat-leaf parsley
  • Kosher salt and black pepper
How to Make It
  1. Toss the tomatoes and garlic with the oil on a rimmed baking sheet. Roast at 450°F until the tomatoes burst, 8 to 10 minutes.
  2. Cook the pasta according to the package directions; drain, reserving ¾ cup of the cooking water. Toss the pasta with the ricotta, parsley, and the reserved cooking water; season with ¾ teaspoon salt and ¼ teaspoon pepper. Top with the tomatoes.

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