Tomato Basil Pasta with Ricotta

Our Take

Honestly, this recipe lacks the complexity of flavor that we’re partial to, but if you have someone who likes simpler flavors or has some food allergies, this might work well for them.

In the future we’re considering substituting one of our pomodoro sauces like this one, or that one, but keeping the fresh basil.


  • 12 oz pasta (any shape, fusilli in the photo) 
  • 2 Tbsp olive oil 
  • 2 cloves garlic – smashed and chopped
  • 2 pints grape tomatoes – sliced lengthwise
  • 1 Tbsp butter
  • 1/2 cup fresh basil, loosely packed, chopped
  • 1/2 cup whole milk ricotta (as a topping, we used much less)
  • salt & pepper to taste

Step by Step

(Click on a photo for a larger image.)

Prep ingredients first. Smash the garlic, slice the tomatoes, chop the basil.
(I didn’t take a photo of the tomato slicing.)

Start the pasta boiling. You want it to be ready when the sauce is finished, so you can combine them. 

Saute the garlic in the olive oil for one minute. (This is an older image which is showing more than 2 cloves of garlic being sauted, you only want two chopped cloves for this recipe.)


Add the tomatoes and some salt.

   Cover and let it simmer for 10 minutes.

This is what you want it to look like. The outsides of the tomatoes should be softened and less distinct.

Turn off the heat.
Stir in the butter, basil, and some pepper.
Add some salt if you like as the pasta will mellow out the saltiness after it’s added.


Hopefully the pasta is ready.
Drain it and add it to your dish.
Stirring to mix well.

Now for the ricotta.
Dish the pasta into individual bowls and dollop it on top.
Garnish with a little more basil if you wish.
Serve immediately.

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