Name: Tomato Basil Pasta with Light Ricotta Cream Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-Inspired
Ingredients: 12 oz pasta of choice (gluten free or regular); Salt for pasta water; 2 tbsp olive oil; 3 garlic cloves, minced; 2 cups cherry tomatoes, halved; 1/2 tsp salt (or to taste); 1/4 tsp black pepper; 1 cup ricotta cheese (or dairy free ricotta); 1/2 cup milk (or dairy free milk); 1/4 cup grated Parmesan cheese (optional, or dairy free alternative); 1/4 tsp crushed red pepper flakes (optional); 1/2 cup fresh basil leaves, chopped

Why You’ll Love This Recipe

I like making this pasta because it’s both comforting and fresh. The ricotta cream sauce feels indulgent but is lighter than traditional heavy cream sauces, so I can enjoy it without feeling weighed down. The combination of juicy tomatoes, aromatic basil, and tender pasta makes it a dish I return to again and again. Plus, it comes together quickly, making it ideal for busy evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta (spaghetti, linguine, or penne)
Olive oil
Garlic cloves, minced
Cherry or grape tomatoes, halved
Fresh basil leaves, torn or chopped
Ricotta cheese
Milk (or pasta cooking water)
Parmesan cheese, grated
Salt
Black pepper
Red pepper flakes (optional)

Directions

I cook the pasta in salted boiling water according to package directions until al dente, reserving about 1 cup of pasta water before draining.
While the pasta cooks, I heat olive oil in a large skillet over medium heat and sauté the garlic for 30 seconds until fragrant.
I add the tomatoes and cook for 5–6 minutes until they soften and release their juices.
In a bowl, I whisk together ricotta, milk (or a splash of pasta water), Parmesan, salt, and pepper until smooth.
I add the cooked pasta to the skillet with the tomatoes, tossing to coat.
I remove the skillet from heat, stir in the ricotta mixture, and toss until the pasta is evenly coated, adding reserved pasta water as needed for creaminess.
I stir in fresh basil and a pinch of red pepper flakes if I want some heat.
I serve immediately, topped with extra Parmesan and basil.

Servings and timing

This recipe serves 4 people and takes about 10 minutes to prepare and 15 minutes to cook, so I can have it ready in around 25 minutes.

Variations

I sometimes add sautéed spinach, zucchini, or mushrooms for extra vegetables. If I want more protein, I stir in grilled chicken or shrimp. For a richer flavor, I use a dollop of mascarpone cheese along with ricotta. I’ve also made this with whole wheat or gluten-free pasta for a different twist.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of milk or pasta water to loosen the sauce. I avoid microwaving for too long, as it can make the sauce grainy.

FAQs

Can I use store-bought ricotta?

Yes, I often use good-quality store-bought ricotta, but fresh ricotta makes the sauce extra creamy and flavorful.

Can I make this pasta without basil?

Yes, but I like replacing it with fresh parsley or baby spinach for freshness.

Will the sauce thicken as it cools?

Yes, the ricotta sauce thickens slightly after sitting, so I sometimes add a splash of pasta water when serving leftovers.

Can I make it spicy?

Absolutely, I add extra red pepper flakes or a pinch of chili powder for heat.

What pasta shape works best?

I like using long pasta like linguine or spaghetti, but short shapes like penne or rigatoni also hold the sauce well.

Conclusion

I enjoy making tomato basil pasta with light ricotta cream sauce because it’s fresh, flavorful, and quick to prepare. The creamy yet light sauce pairs beautifully with the sweet tomatoes and aromatic basil, creating a dish that feels both comforting and vibrant. It’s a recipe I turn to when I want something delicious in a short amount of time.