In My Kitchen: Tomato Ricotta Linguine

Ricotta is one of my top 5 favorite ingredients. I love how it makes any pasta dish superbly creamy and gourmet, even a simple tomato linguine.

Prep time: 20 min // Cook time: 20 min // Total time: 40 min

You’ll need:

  • 1 pound linguine
  • 1 pound cherry or grape tomatoes, halved
  • 6 garlic cloves, sliced
  • 1 teaspoon salt
  • 1 cup whole milk ricotta


  1. Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1 cup pasta water. Drain and set aside.
  2. In a large saut’ pan, heat olive oil over medium heat. Add tomatoes and saut’ until soft, 5-7 minutes.
  3. Add garlic clad toss. Saut’ 2 minutes.
  4. Transfer cooked pasta to the pan. Add 1/2 cup reserved pasta water and salt. Toss.
  5. Add ricotta and toss. If necessary, add another 1/4 cup to 1/2 cup pasta water. Season with salt and pepper. Serve.

Source: Adapted from a recipe by Cooking for Keeps.

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