Tomato Ricotta Pasta Lunch

Name: Tomato Ricotta Pasta Lunch
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: European
Ingredients: 160 g Dried pasta; 150 g Ricotta cheese; 220 g Tomato; 15 ml Olive oil; 5 g Garlic; 3 g Fine salt; 1400 ml Water

Ricotta turns softened fresh tomatoes into a creamy coating for pasta without a separate cream sauce. It is a useful lunch when a small amount of cheese needs a job. Fold the ricotta in off the heat and loosen it with reserved pasta water a spoonful at a time. Add only enough to coat the pasta rather than leaving liquid underneath.

Pasta with cherry tomato pieces, red onion and shavings of salted ricotta on a white plate. — Representative photograph · Pasta with Red Onions, Cherry Tomatoes and Salted Ricotta by Luca Nebuloni · Source · CC BY 2.0. Full frame resized without enlargement, compressed as WebP; same-photograph responsive derivatives supplied. Representative tomato and ricotta pasta. The source uses salted ricotta shavings and red onion rather than the softer ricotta preparation below; the cheese texture, onion and pasta shape differ. Not a photograph of a PANTRISORA kitchen trial.

European · Preparation time: 10 min · Cook time: 15 min · Total time: 25 min · 2 servings · Easy

Recipe timing and yield are estimates. This recipe has not been kitchen-tested.

Ingredients

160 g Dried pasta
150 g Ricotta cheese
220 g Tomato
15 ml Olive oil
5 g Garlic
3 g Fine salt
1400 ml Water

Allergens listed for these ingredients · Wheat, Milk. Check package labels.

Step-by-Step Instructions

Cook pasta in measured water with 2 g salt according to its packet, reserving some water before draining.
Soften chopped garlic in oil, add diced tomatoes and remaining salt and cook until the tomatoes begin to collapse.
Fold pasta and ricotta into the pan off the heat. Add reserved cooking water a spoonful at a time for a creamy coating.

Official food storage reference

Equipment

Kitchen scale, measuring jug, knife, cutting board, sieve or colander, saucepan or pot sized for the ingredients, skillet, spatula or spoon.

Storage

Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.

For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.

FDA handling and storage conditions

Ingredient substitution

Keep ricotta for the off-heat creamy finish. Milk alone cannot replace the same weight of curd cheese without changing the sauce's liquid balance.

Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.

Ingredient substitution principles (Colorado State University Extension)

Cooking Tips

Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.

FAQ

Can I change the serving count?

Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.

Is this an exact photograph of this recipe?

Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.