Can I use whole tomatoes instead of cherry tomatoes?

100% yes! This is a super flexible recipe, so use whatever great fresh tomatoes come your way. If you are using full size tomatoes, just chop them into bite sized pieces.

Can I use different herbs in this recipe?

I know at some point we all reach the breaking point with basil - ha! - and this recipe will work just fine with fresh oregano or thyme. Or use a mixture!

Can I leave out the scallions?

The scallions give this recipe a little bite, so if that's not your favorite (or if you are making this for this kiddos) it is totally okay to skip the scallions. You could swap in a few chopped chives instead, or leave them out entirely for a milder taste.

How much pasta should I cook per person?

This is a question I get all the time! My rule of thumb is this: if I am making a pasta dish with a light sauce like this one, I use 3 ounces of dry pasta per person. If I am making a pasta with a more substantial sauce (my Seashore Pasta is a favorite example!) I drop it down to two ounces per person. One way or the other, your kitchen food scale is the very best way to measure out that perfect amount of pasta.

Pasta with Ricotta Tomato Sauce

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This summery recipe for pasta with ricotta tomato sauce blends a light cheese sauce with herbs and veggies. And there’s practically no cooking involved!

Author: Kate Morgan Jackson
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

2 cups ricotta cheese, room temperature
4 scallions, chopped
2 cups cherry tomatoes, halved
¼ cup fresh basil leaves, chopped, plus extra for garnish
¼ cup olive oil
12 ounces short pasta (penne, campanelle, etc)
Sea salt and fresh ground pepper
Parmesan cheese for garnish

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Instructions

Combine ricotta, scallions, tomatoes, basil and olive oil in a mixing bowl and stir until well combined.
Cook pasta according to package directions in heavily salted water. Scoop out a cup of pasta water right before draining.
Pour the hot pasta into the ricotta mixture and toss until coated, drizzling with pasta water as needed to form a loose sauce.
Season to taste with salt and pepper and divide among bowls, garnishing with Parmesan and basil.

Equipment We Used to Make This Recipe

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!

Find it online: https://www.framedcooks.com/pasta-with-ricotta-tomato-sauce/