Ingredients
Method
- Bring a large pot of salted water to a boil. Once boiling, add linguine and cook according to package directions until al dente.
- While water boils and pasta cooks, make the ricotta sauce by combining the ricotta, lemon juice, zest, garlic, salt, red pepper flakes and olive oil in a medium bowl. Whisk until creamy and smooth.
- When pasta is done cooking, drain and transfer back into the cooking pot.
- Add the cherry tomatoes, basil and ricotta sauce. Toss together until well combined and the pasta is fully coated in the sauce.
- Season with more salt and pepper to taste then serve.
Nutrition
Notes
- For a creamier sauce, use whole milk ricotta instead of low-fat varieties; it will enhance the richness of the dish.
- To prevent the sauce from becoming too dry, reserve a cup of pasta cooking water and add it gradually to the ricotta mixture until you reach your desired consistency.
- If you prefer a different flavor profile, swap cherry tomatoes for sun-dried tomatoes for a sweeter, more concentrated taste.
- When cooking the pasta, try undercooking it by a minute; this allows it to absorb more sauce in the final toss and remain perfectly al dente.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat with a splash of olive oil to restore creaminess.