Sun-Dried Tomato and Ricotta Pasta combines halved cherry tomatoes, creamy ricotta, and pecorino cheese into a silky, herb-forward sauce that coats spaghetti without cream. This Italian-inspired dish balances tangy sun-dried intensity with the coolness of fresh basil.
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Preheat your oven to 250°F (120°C).
Arrange the halved cherry tomatoes cut-side up on a parchment-lined baking sheet and sprinkle with salt.
Bake for 2 hours, or until the tomatoes are shriveled and semi-dried.
While the tomatoes bake, bring a large pot of salted water to a boil and cook the spaghetti according to package directions.
In a tall container suitable for an immersion blender, combine the sun-dried tomatoes, fresh basil, ricotta, pecorino, olive oil, salt, and pepper.
Add a ladle of the hot pasta water to the container and blend with an immersion blender until the sauce is smooth.
Pour the sauce into a large pan over low heat. If it seems too thick, add a splash of pasta water to loosen it.
Using tongs, transfer the cooked spaghetti directly from the pot to the pan with the sauce. Reserve the remaining pasta water.
Toss the spaghetti and sauce together, adding more pasta water as needed (about 2 more ladles) until the sauce coats the pasta beautifully and reaches your desired consistency.
Plate the pasta, twirling it into a nest. Pour any remaining sauce over the top and garnish with a fresh basil leaf before serving.
Store leftover sauce in an airtight container for up to 3 days. Reheat gently with 1–2 tablespoons pasta water over low heat; do not boil.
Yes. Prepare the tomato-ricotta mixture up to 2 days ahead and refrigerate. Warm gently with pasta water before tossing with hot spaghetti.
Use 1 teaspoon dried Italian herbs or oregano mixed into the ricotta. Fresh basil adds brightness, so add it only at the end if using dried herbs.
Temper the ricotta by stirring in 2–3 tablespoons of warm pasta water first, then fold it into the warm tomato mixture off heat.
Yes. Double all ingredients except pecorino—increase it by only 50% to avoid oversalting. Adjust pasta water gradually to reach desired sauce consistency.
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