This is the kind of pasta you make when you don’t want to think, measure, or plan. Sweet tomatoes, warm spaghetti, and ricotta stirred until creamy — nothing more than what’s needed, nothing extra to get in the way.
It’s calm food. The sort you cook on autopilot and eat slowly.
Ingredients
- Spaghetti
- Ripe tomatoes (fresh or canned, roughly chopped)
- Ricotta cheese
- Olive oil
- Garlic, lightly crushed
- Salt
- Freshly ground black pepper
Optional
- Chili flakes
- Fresh basil
- Lemon zest
Instructions
- Start with the pasta.
Cook spaghetti in well-salted water until just tender. Save a cup of the cooking water. - Warm the tomatoes gently.
In a pan, heat olive oil and garlic until fragrant. Add tomatoes and a pinch of salt. Let them soften without rushing. - Prepare the ricotta off the heat.
In a bowl, loosen ricotta with a splash of hot pasta water until smooth and creamy. - Combine calmly.
Add spaghetti to the tomatoes, toss briefly, then remove from heat. - Finish softly.
Spoon ricotta over the pasta and fold gently — don’t fully blend, let it stay streaky. - Season at the end.
Add black pepper and optional chili or lemon zest.
Tips:
- Ricotta should be at room temperature for the smoothest texture.
- Don’t cook ricotta directly — heat dulls its softness.
- Fewer ingredients mean seasoning matters more.
More ideas: Creamy Truffle Pasta, Rigatoni with Ricotta, Bacon & Pistachios, Chia Parfait with Homemade Granola
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