This Sun-dried Tomato Ricotta Pasta is a quick and delicious meal that's perfect for busy weeknights. The creamy ricotta pairs beautifully with the tangy sun-dried tomatoes, and the dish comes together in just 30 minutes. It's a simple yet flavorful recipe that will leave everyone at the table satisfied.
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Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.
In the same pot, sauté the garlic and sun-dried tomatoes in the tomatoes' oil until fragrant.
Add the ricotta, salt, and pepper. Mix together until well combined.
Add enough of the reserved pasta water to create a creamy sauce.
Add the pasta back to the pot and cook over medium heat, stirring constantly until heated through.
Taste and adjust seasoning as needed. Garnish with red pepper flakes, basil, and more.
Reserve the pasta water before draining to ensure you have enough to create a creamy sauce.
Use high-quality sun-dried tomatoes packed in olive oil for the best flavor.
Adjust the seasoning to your taste by adding more salt, pepper, or red pepper flakes.
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as spaghetti, fusilli, or farfalle.
Can I substitute ricotta cheese?
If you don't have ricotta, you can use cream cheese or mascarpone as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I make this dish vegan?
Yes, you can use a vegan ricotta alternative and ensure the pasta is egg-free to make this dish vegan.
What can I serve with this pasta?
This pasta pairs well with a simple green salad or garlic bread for a complete meal.
