A fresh and flavorful pasta tossed with sweet tomatoes, fragrant basil, and a light, creamy ricotta sauce.

For the Pasta:

12 oz pasta of choice (gluten free or regular)

Salt for pasta water

For the Sauce:

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

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Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup of pasta water, then drain.

While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Add cherry tomatoes, salt, and pepper. Cook for 5–6 minutes until tomatoes soften and release juices.

In a small bowl, whisk ricotta and milk until smooth. Stir into the tomato mixture, along with Parmesan and red pepper flakes if using.

Add cooked pasta to the skillet and toss, adding a splash of pasta water if needed to loosen the sauce.

Stir in fresh basil just before serving.

Serve hot, garnished with extra Parmesan or basil if desired.

Gluten free pasta works perfectly in this dish.

For extra protein, add grilled chicken or shrimp.

The ricotta sauce should be heated gently to prevent curdling.