Spaghetti with Ricotta and Cherry Tomatoes

Spaghetti with ricotta and cherry tomatoes is a simple and fresh dish, ideal for a summer dinner or a light lunch. Let’s look at the ingredients and the preparation.

Ingredients

• 320 g of spaghetti
• 200 g of fresh ricotta
• 250 g of cherry tomatoes
• 2 tablespoons of extra virgin olive oil
• 1 clove of garlic
• Fresh basil q.b.
• Salt q.b.
• Black pepper q.b. (optional)
• grated Parmesan (optional, to serve)

Preparation

1. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain them but save some of the cooking water.
2. In the meantime, wash the cherry tomatoes and cut them in half or into quarters, depending on the size and your preference.
3. In a pan, heat two tablespoons of extra virgin olive oil and add a crushed garlic clove. Let it turn golden, then remove the garlic.
4. Add the cherry tomatoes to the pan and let them cook for a few minutes over medium heat until they start to break down, forming a light sauce.
5. Add the ricotta to the pan with the cherry tomatoes and mix gently. If the mixture is too thick, add some of the spaghetti’s cooking water until the desired consistency is reached.
6. Add the cooked spaghetti to the pan with the ricotta and cherry tomato sauce, mixing well to combine all the ingredients.
7. With the heat off, add torn fresh basil leaves and, if you wish, a grind of black pepper.
8. Serve the spaghetti immediately, with a sprinkle of grated Parmesan if desired.

Spaghetti with ricotta and cherry tomatoes is a dish that celebrates the simplicity and freshness of flavors. It is possible to add a touch of chili pepper if you enjoy a bit of spiciness. This dish is also easily adaptable for those following a vegetarian diet, just omit the Parmesan or replace it with a vegetarian version.