This One Pot Savory Ricotta Pasta came to be by complete accident. Rochelle was at Gramma’s house for the night, and it was time to do some experimenting. And it needed to be a quick, yet comforting, dish.
We had Roma tomatoes, and garlic, onions, pasta, Parmesan and ricotta are staples in the house.
Hmm… An idea is blossoming into a recipe!
We knew it needed to be a one pot dish, we didn’t want to be making a big mess. And we didn’t want to use any cream, maybe just a little half and half. We had chicken stock and 2% milk, perfect!
After seeding and dicing all the tomatoes, we kept half aside, to put in towards the end, for both flavor and texture.
For this One Pot Savory Ricotta Pasta, you can use any type of tomatoes you have on hand; cherry tomatoes would be great, as well as vine-ripened tomatoes.
Tip: squeeze out most of the seeds and juice from the tomatoes first.
Garlic is a must, we really feel like you just can’t have too much! So 7 cloves of garlic get finely chopped, along with a medium yellow onion. And about a 1/3 cup of finely sliced basil, although depending on your taste, you can certainly use more or less.
Tip: Roll the leaves up into a cigar shape, then slice your way thru them, quick and easy. Go ahead and slice up some extra for garnish.
Tip: Always wash your veggies prior to use.
In a dutch oven or large pot, heat the olive oil and butter over medium heat. When it starts to bubble, add in the onions, and saute for about 3 minutes. Next comes the garlic, cook until fragrant, about a minute.
Now it is time to add the chili flakes, half of the tomatoes, and oregano. Make sure to crush the oregano in your hands before tossing in the pan. Cook for another 2 minutes, and add the flour. This is the thickening agent for the sauce, so you want to let this cook for another minute or two, to cook the flour.
Okay, now the liquids go into the pot. The chicken stock, 2% milk, and half and half. Using a wooden spoon, gently whisk everything until the flour is combined, and let the mixture come to a boil.
Break the pasta in half, and add to the pan, and turn the heat to medium low. You will want to let this cook for 12 to 14 minutes, depending on the type of pasta you chose to use.
Follow the directions for al dente. Make sure to stir frequently, so that the pasta doesn’t stick together, or to the bottom of the pan.
When the pasta is almost done, turn the heat to low, and add in the remaining tomatoes, the sliced basil, and the Parmesan cheese. Stir gently until combined.
For the ricotta, stir it a little before adding to the pasta, it helps it to combine easier. Simply place dollops of the ricotta over the pasta, and stir to combine all of that loveliness together.
It is time to plate!! Garnish with some more sliced basil, Parmesan cheese, and some fresh tomatoes, if desired, and enjoy!!
One Pot Savory Ricotta Pasta
Ingredients
- 8 oz Linguine broken in half ( or pasta of your choice )
- 1 medium onion, diced
- 7 cloves of garlic, finely chopped
- 8-9 Roma tomatoes ( or 3 cups cherry tomatoes, or 7-8 small vine-ripened tomatoes) seeded and diced
- 2 tbsp butter
- 1 tbsp olive oil
- 2 rounded tbsp flour
- 2 tbsp dried oregano (crushed 1st)
- 1 1/2 tbsp red chili flakes ( more or less per your taste)
- 2 cups chicken broth
- 1 cup 2% milk
- 1/2 cup half and half
- 1 cup part skim ricotta
- 1/2 cup Parmesan (with extra to garnish)
- 1/3 cup fresh basil thinly sliced
Instructions
- In a dutch oven or large pot over medium heat, add the butter and olive oil. When they butter starts to bubble, add in the diced onions, and saute for about 3 minutes. Add in the garlic, cooking until just fragrant, about a minute.
- Add in the spices and half of the tomatoes and cook for another 2 minutes, stirring frequently.
- Add in the flour, and, stirring frequently, cook for another 2 minutes.
- Pour in the broth, milk, and half and half, whisking well to dissolve the flour. Bring the mixture to a boil, then add in the pasta, stirring well.
- Cook the pasta, stirring every couple of minutes to prevent clumping, until it is al dente, about 13 - 14 minutes. Reduce heat to low, and stir in the reserved tomatoes, the basil, and Parmesan cheese.
- Stir the ricotta before adding, just to make it smoother, then dollop on top of the pasta. Using tongs, toss the pasta with the ricotta until combined.
- Serve with a sprinkle or two of Parmesan, some additional basil, even some fresh tomatoes if desired, and enjoy!!
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Roasted Tomato Garlic and Ricotta TartPowered by YARPP.
yvonne 
