Preparation Steps

• Cook the Pasta: Boil a large pot of salted water and add your pasta. Cook until al dente, which should take about 8-10 minutes. Don’t forget to reserve a cup of pasta water before draining!
• Sauté Garlic and Tomatoes: In a skillet, heat extra virgin olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, then toss in the chopped ripe tomatoes. Cook until they become soft and juicy.
• Add Ricotta Cheese: Lower the heat and add the whole-milk ricotta to the skillet. Stir gently until the ricotta melts slightly, and if it’s too thick, use the reserved pasta water for creaminess.
• Toss in the Pasta: Add the drained pasta to the skillet, making sure to coat it thoroughly with the rich ricotta and tomato mixture.
• Season Well: Sprinkle in salt, black pepper, and plenty of torn basil leaves. Give it a good mix and taste, adjusting the seasoning to your preference.
• Serve with Style: Plate your creamy rich tomato and ricotta pasta, topping it generously with grated Parmesan and an extra drizzle of olive oil to enhance flavor. Enjoy while warm!