This is the kind of pasta that comes together while the water is still boiling. Creamy ricotta softens the sharpness of capers, tomatoes bring freshness, and everything lands on the plate in minutes.
Difficulty
Easy
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Servings
2 portions
Ingredients
Instructions
- Bring a pot of well-salted water to a boil and cook the pasta until just tender.
- Reserve a small cup of the cooking water before draining.
- While the pasta cooks, warm olive oil in a wide pan and gently heat the garlic until fragrant.
- Add the tomatoes and cook briefly until they soften but keep their shape.
- Stir in the capers and turn off the heat.
- Add the drained pasta directly to the pan.
- Spoon in the ricotta and loosen everything with a splash of pasta water.
- Finish with lemon zest, black pepper, and herbs.
- Taste and adjust salt only at the end — the capers do most of the work.
Tips
If the sauce feels too thick, add pasta water gradually instead of more oil.
Ricotta straight from the fridge keeps the dish lighter and fresher.
More ideas: Quick Fruit Puff Pastry Cups, Tomato & Mozzarella Puff Squares, Quick Penne with Tuna, Olives, and Mozzarella
Leave a Reply