Imagine twirling your fork into a plate of delicate angel hair pasta, surrounded by burst cherry tomatoes that explode with flavor, and kissed by bright lemon and creamy ricotta. This isn't just another pasta dish—it's a culinary symphony that transforms simple ingredients into an extraordinary meal that can transport you straight to the sun-drenched hills of Italy in just 25 minutes. Whether you're a busy home cook or a passionate food lover, this recipe promises to elevate your weeknight dinner from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz angel hair pasta
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 lemon, zested and juiced
- 1 cup ricotta cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, add the angel hair pasta and cook according to the package instructions until al dente, typically about 3-4 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the cherry tomatoes. In a medium skillet, heat the olive oil over medium heat. Once hot, add the halved cherry tomatoes to the skillet. Season with a pinch of salt and pepper. Sauté the tomatoes for about 5-7 minutes, or until they are soft and begin to burst, stirring occasionally.
- While the tomatoes are cooking, zest the lemon using a microplane or zester, then cut the lemon in half and juice it. Set both the zest and juice aside for later use.
- Once the pasta is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Do not rinse the pasta, as you want to retain some of the starch that will help the sauce adhere.
- Immediately add the drained pasta to the skillet with the burst cherry tomatoes. Pour in the lemon juice and half of the lemon zest. Toss everything together gently, adding a bit of the reserved pasta water if needed to create a light sauce that coats the pasta.
- Next, add the ricotta cheese to the pasta mixture. Gently fold it in, allowing it to melt slightly and create a creamy texture throughout the dish. Season with additional salt and pepper to taste.
- Once everything is well combined and heated through, remove the skillet from the heat. Serve the pasta in bowls, garnishing each serving with the remaining lemon zest and fresh basil leaves.
- Enjoy your Burst Cherry Tomato Angel Hair with Lemon and Ricotta warm, savoring the fresh flavors and creamy texture.
Tips
- Salt your pasta water generously—it should taste like the sea to properly season your pasta from the inside out.
- Reserve some pasta water before draining; its starchy magic helps create a silky, clingy sauce.
- Don't overcook the angel hair pasta—it takes just 3-4 minutes to reach al dente perfection.
- Use fresh, ripe cherry tomatoes for the best burst of flavor and natural sweetness.
- Let the ricotta come to room temperature before adding to ensure it melts smoothly into the pasta.
- Fresh basil isn't just a garnish—it adds a crucial aromatic layer to the dish.
- For an extra flavor boost, consider adding a pinch of red pepper flakes when sautéing the tomatoes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 15g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
