Tomato-Ricotta Spaghetti

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Tomato-Ricotta Spaghetti Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
Roasting tomatoes intensifies their sweetness. We also tested this pasta recipe with grated Parmigiano-Reggiano—it's a splurge that makes the difference.
4 servings (serving size: 1 1/4 cups)


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2 pints cherry tomatoes, halved (about 4 cups)
5 teaspoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
8 ounces uncooked spaghetti
1/3 cup chopped fresh basil
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) ricotta salata cheese, crumbled


1. Preheat oven to 400°.

2. Place tomatoes on a foil-lined baking sheet. Drizzle with 1 teaspoon oil; sprinkle with 1/8 teaspoon salt. Bake at 400° for 20 minutes or until tomatoes collapse.

3. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. Return pasta and reserved liquid to pan; stir in tomatoes, remaining 4 teaspoons oil, remaining 3/8 teaspoon salt, basil, pepper, and cheese. Toss well. Serve immediately.

Created date

February 2009

Nutritional Information

Calories 314
Fat 8.4 g
Satfat 1.8 g
Monofat 4.7 g
Polyfat 1.4 g
Protein 10.5 g
Carbohydrate 50.3 g
Fiber 3.6 g
Cholesterol 4.6 mg
Iron 2.7 mg
Sodium 331 mg
Calcium 66 mg