Fast and Easy Gluten-Free Cherry Tomato and Ricotta Pasta Recipe

Ricotta is one of my favourite ingredients, and it should be one of yours; as it is extremely versatile and flavourful. Pairing it with cherry tomatoes gives you a creamy and dreamy unctuous sauce, which you can make in 30 minutes. Short on time during the week? You have to try this fast and easy gluten-free cherry tomato and ricotta pasta recipe. It’s perfect for a busy night.

Being able to whip up this gluten-free cherry tomato and ricotta pasta recipe will help cut down on your use of convenience foods, and this is both delicious and nutritious. However, if you find a prepared gluten-free product, that everyone likes, there is nothing wrong with using it.

If you enjoy cream sauce, but don’t want to bother with a labour-intensive cream sauce, this gluten-free cherry tomato and ricotta pasta recipe is for you. This is a lighter and faster version that will give you a rich taste, with less work.

Love ricotta? Check out these other ricotta dishes:

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• THE BEST GLUTEN-FREE RICOTTA AND MEAT LASAGNA RECIPE
• GLUTEN-FREE SAVOURY RICOTTA PIE RECIPE
• GLUTEN-FREE SWEET RICOTTA PIE RECIPE
• THE BEST GLUTEN-FREE RICOTTA RICE CAKE RECIPE
• THE ULTIMATE GLUTEN-FREE CANNOLI CHEESECAKE RECIPE

Fast and Easy Gluten-Free Cherry Tomato and Ricotta Pasta Recipe

Ingredients:

• 2 Tbsp neutral oil-I used olive oil
• 1 small onion, minced
• 2 cloves of garlic, minced
• 3-4 cup cherry tomatoes, cut in half
• 1 1/2 tsp fresh basil, minced or 1 tsp dried basil
• 1/2 tsp fresh oregano, minced or 1/4 tsp dried oregano
• 1 package gluten-free pasta-I used a 340g package of Rummo gluten-free Penne pasta
• 280gr ricotta cheese
• 1/2 tsp each of salt, ground black, granulated onion, and granulated garlic

Pro Tip: You can use any ricotta you like. Traditional ricotta will give you a grainy texture, light ricotta can help save on calories, and smooth ricotta will give you a silkier texture.

Pro Tip: If you want the sauce to be creamier and less tomato-forward you can use either 2 containers of ricotta or 1-454 gr container of ricotta.

Directions:

• Place a large pot of water on to boil.
• Once the water comes to a rolling boil, salt it liberally.

Pro Tip: Have trouble cooking gluten-free pasta? Check out these tips for cooking perfect gluten-free pasta.

• In a large frying pan, heat your neutral oil.
• Add your minced onion and saute.
• Once the onions are mostly cooked, add in the garlic.
• Cook until the garlic is fragrant.
• Meanwhile, wash and dry your tomatoes.
• Remove the tomato stems and any blemishes from the tomatoes, and chop the tomatoes in half.
• When the onion and garlic mixture is cooked, add in the tomatoes.

Pro Tip: Be sure to include any tomato juice that comes out when cutting the tomatoes.

• Cook over medium-high heat to blister and soften the tomatoes.
• Stir the tomatoes so they do not stick, and adjust the heat as needed; so the tomatoes don’t burn.

Pro Tip: You can place a lid on the pan if the tomatoes are starting to look too dry.

• When the tomatoes have softened, and the pasta water is boiling, add the pasta to the boiling water and cook according to the package instructions.
• Season the tomato sauce using the oregano, salt, pepper, granulated onion, and granulated garlic.
• Reduce the heat to medium-low.
• Add in your ricotta cheese.

Pro Tip: Do not drain your ricotta as you want any extra liquid added to the sauce.

• Add 1 tsp basil (if fresh) or all of the basil, if dried.

Pro Tip: save 1/2 tsp of basil to garnish your gluten-free cherry tomato and ricotta pasta recipe, when served.

• Stir well to combine.
• Taste the sauce and adjust the seasonings to your liking.
• Using a heatproof measuring cup, carefully, remove at least 2 cups of pasta water from the pot before draining your pasta.
• Once pasta is cooked to your liking, drain pasta and add to the the tomato sauce.

Pro Tip: Do not undercook the pasta. The pasta will not cook more in the sauce.

• If the gluten-free cherry tomato and ricotta pasta recipe seems dry, add 1/4-1/2 C of pasta water to the pan and stir gently.
• Serve and garnish with the leftover fresh basil and more ricotta if you like.

Pro Tip: Keep the extra pasta water, so you can add it to the pasta if it starts to tighten up. Also, add a little bit of extra water to any leftovers. This way they will be moist when reheated.

This gluten-free cherry tomato and ricotta pasta recipe is a light, but creamy pasta that doesn’t require a roux or a thick heavy cream sauce. Making it perfect for busy nights.

Know that you will be making this gluten-free cherry tomato and ricotta pasta recipe year-round, as cherry tomatoes and ricotta are readily available, at any time. Marking it a filling and delicious meal, served alongside a garden salad.

Enjoy.

Fast and Easy Gluten-Free Cherry Tomato and Ricotta Pasta Recipe

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 Tbsp neutral oil-I used olive oil
• 1 small onion, minced
• 2 cloves of garlic, minced
• 3-4 cup cherry tomatoes, cut in half
• 1 1/2 tsp fresh basil, minced or 1 tsp dried basil
• 1/2 tsp fresh oregano, minced or 1/4 tsp dried oregano
• 1 package gluten-free pasta-I used a 340g package of Rummo gluten-free Penne pasta
• 280gr ricotta cheese
• 1/2 tsp each of salt, ground black, granulated onion, and granulated garlic 
• Pro Tip: You can use any ricotta you like. Traditional ricotta will give you a grainy texture, light ricotta can help save on calories, and smooth ricotta will give you a silkier texture.
• Pro Tip: If you want the sauce to be creamier and less tomato-forward you can use either 2 containers of ricotta or 1-454 gr container of ricotta.
• Pro Tip: Do not drain your ricotta as you want any extra liquid added to the sauce.

 

INSTRUCTIONS/NOTES/TIPS

• Place a large pot of water on to boil.
• Once the water comes to a rolling boil, salt it liberally.
• Pro Tip: Have trouble cooking gluten-free pasta? Check out these tips for cooking perfect gluten-free pasta.
• In a large frying pan, heat your neutral oil.
• Add your minced onion and saute.
• Once the onions are mostly cooked, add in the garlic.
• Cook until the garlic is fragrant.
• Meanwhile, wash and dry your tomatoes.
• Remove the tomato stems and any blemishes from the tomatoes, and chop the tomatoes in half.
• When the onion and garlic mixture is cooked, add in the tomatoes.
• Pro Tip: Be sure to include any tomato juice that comes out when cutting the tomatoes.
• Cook over medium-high heat to blister and soften the tomatoes.
• Stir the tomatoes so they do not stick, and adjust the heat as needed; so the tomatoes don't burn.
• Pro Tip: You can place a lid on the pan if the tomatoes are starting to look too dry.
• When the tomatoes have softened, and the pasta water is boiling, add the pasta to the boiling water and cook according to the package instructions.
• Season the tomato sauce using the oregano, salt, pepper, granulated onion, and granulated garlic.
• Reduce the heat to medium-low.
• Add in your ricotta cheese.
• Add 1 tsp basil (if fresh) or all of the basil, if dried.
• Pro Tip: save 1/2 tsp of basil to garnish your gluten-free cherry tomato and ricotta pasta recipe, when served.
• Stir well to combine.
• Taste the sauce and adjust the seasonings to your liking.
• Using a heatproof measuring cup, carefully, remove at least 2 cups of pasta water from the pot before draining your pasta.
• Once pasta is cooked to your liking, drain pasta and add to the the tomato sauce.
• Pro Tip: Do not undercook the pasta. The pasta will not cook more in the sauce.
• If the gluten-free cherry tomato and ricotta pasta recipe seems dry, add 1/4-1/2 C of pasta water to the pan and stir gently.
• Serve and garnish with the leftover fresh basil and more ricotta if you like.
• Pro Tip: Keep the extra pasta water, so you can add it to the pasta if it starts to tighten up. Also, add a little bit of extra water to any leftovers. This way they will be moist when reheated.

Did You Try This Recipe or These Tips?

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