Pasta with Ricotta Tomato Sauce

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You know what’s almost as good as a pasta sauce that is full of creamy ricotta and sweet tomatoes and cheerful basil and zingy scallions and tangy Parmesan?

The fact that the only cooking you are going to be doing with this pretty bowl of pasta is the cooking of the actual pasta, which in my book almost doesn’t count as cooking at ALL. And if you happen to be making this in the heat of summer, that counts as Serious Bonus Points.

This is just the easiest, breeziest summer supper recipe – full of sweet tomatoes and basil and a little olive oil, mixed up with creamy ricotta cheese and then tossed with pasta that will warm everything up just the right summer amount and oh my my.

Nn other news and having nothing to do with the pasta recipe, I wanted to give you just a quick look at what is going on right this second as I am writing about this pasta deliciousness.

First up, I am 100% delighted with this new round (round!) mouse pad I got the other day.

The Southern daughter has informed me that I am the only person left on the planet who uses a mouse pad, but on the off chance that there is somebody else out there who also uses one and needs a new one, I got mine here.

The other thing I would like to point out is that there is some serious puppy dog snouting going on, complete with soulful puppy dog eyes that are telling me that I really should be romping with her in the back yard instead of typing.

I’ll be right back. :)

Okay! One of the key things to making this recipe as delectable as possible is to have the best ricotta cheese possible on hand.

Where to find the best ricotta cheese

In my house, that means I take an extra 15 minutes to make my own (please please please try this in your house – it’s magical!) but if you are getting it from the store, look for it in the specialty cheese section instead of the regular dairy section.

It’s usually near the fresh mozzarella, and while it is a little more expensive than the dairy section kind, it is So Worth It.

You are also going to want some cherry tomatoes, which magically keep their tomato taste all year long, as well as a little chopped basil, some scallions, and your favorite short pasta. We like campanelle, but penne or ziti or bowtie pasta will all work just fine. You be you, pasta-wise!

Here’s how you make pasta with ricotta tomato sauce!

Combine two cups of room temperature ricotta, four chopped up scallions, two cups of halved cherry tomatoes, a handful of chopped basil and a quarter cup of olive oil in a mixing bowl and stir it all up gently until it is nice and combined.

Next! Cook your pasta according to package directions in heavily salted water.  Scoop out a cup of pasta water right before you drain it.

Pour the hot pasta into the ricotta mixture and toss gently until until everything is nice and mixed, drizzling with as much of that pasta water as you need to form a loose sauce. 

Give it a taste and add salt and pepper if you think it needs it.

Now divide it up among bowls and sprinkle on some grated parmesan cheese and a little fresh basil and serve it up. YUM.

So scrumptious, and quick enough that you have loads of time to romp around with whomever might be trying to get your attention at the moment!