Charred Cherry Tomato & Whipped Ricotta Tagliatelle

Experience the vibrant flavors of the Mediterranean with this Charred Cherry Tomato & Whipped Ricotta Tagliatelle, a modern take on classic Italian comfort.

Cooking time: 30 min · Difficulty: Medium · Servings: 2 · Cuisine: Italian · Category: Main Course

Ingredients

• 200 grams Tagliatelle pasta
• 300 grams Cherry tomatoes
• 3 tablespoons (45 ml) Extra virgin olive oil
• 2 cloves Garlic cloves
• 0.5 teaspoon (2.5 grams) Red pepper flakes (optional)
• 125 grams Ricotta cheese (part-skim)
• 0.5 Lemon
• 15 grams Fresh basil leaves
• 30 grams Parmesan cheese (for serving)
• to taste Fine sea salt
• to taste Freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a rolling boil over high heat for the tagliatelle.
2. While the water heats, prepare the fresh ingredients: halve the cherry tomatoes, finely mince the garlic cloves, and pick the fresh basil leaves from their stems.
3. Heat 2 tablespoons (30 ml) of extra virgin olive oil in a large skillet or pan over medium-high heat until it shimmers, which should take about 1 minute.
4. Add the halved cherry tomatoes and 0.5 teaspoon (2.5 grams) of red pepper flakes (if using) to the hot skillet, cooking for 8-10 minutes, stirring occasionally, until they soften, begin to char, and burst.
5. Add the minced garlic to the skillet with the tomatoes during the last 2 minutes of their cooking time, stirring continuously until fragrant but not browned.
6. Meanwhile, in a small bowl, combine 125 grams of ricotta cheese, the finely grated zest of 0.5 lemon, 1 tablespoon (15 ml) of extra virgin olive oil, 0.25 teaspoon (1.25 grams) of fine sea salt, and 0.125 teaspoon (0.6 grams) of freshly ground black pepper.
7. Whisk the ricotta mixture vigorously with a fork or small whisk for 2-3 minutes until it becomes light, airy, and creamy.
8. Add 200 grams of tagliatelle to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
9. Before draining, reserve 120 ml (0.5 cup) of the starchy pasta water, then drain the tagliatelle thoroughly.
10. Transfer the drained tagliatelle directly to the skillet with the charred tomatoes, adding the reserved pasta water, the freshly squeezed juice of 0.5 lemon, and 15 grams of fresh basil leaves.
11. Toss vigorously for 1-2 minutes over medium heat, allowing the sauce to emulsify and coat the pasta evenly, ensuring a glossy finish.
12. Remove the skillet from the heat, add the whipped ricotta in generous dollops, and gently fold it through the pasta, ensuring a creamy, consistent texture.
13. Serve immediately in warm bowls, garnished with 30 grams of freshly grated Parmesan cheese and extra fresh basil leaves for a final aromatic flourish.

Nutrition (per serving)

Calories: 680 · Protein: 26g · Carbs: 78g · Saturated fat: 9g · Unsaturated fat: 23g · Fiber: 5g · Sugars: 5g · Sodium: 450mg

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