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FRESH TOMATO BASIL PASTA

WITH RI COT TA
$8.69 RECIPE / $2.17 SERVING

BUDGET BYTES » RECIPES » PASTA RECIPES » FRESH TOMATO BASIL PASTA WITH RICOTTA

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I’m about to go on vaaaaaycation! So naturally I have one thousand things to do before I

leave and can’t be bothered with cooking anything complicated. Well, whether you’re in the
middle of that pre-vacation chaos or life is plenty chaotic enough as it is, you’re going to love
the simplicity of this Fresh Tomato Basil Pasta with Ricotta. Because pasta doesn’t have to
have a million ingredients to be good. Just a few fresh flavors and you’re set.

FRESH BASIL?!

Yeah, I know, I rarely use this ingredient because it’s definitely one of the most expensive
items in the produce department, but let me explain. While I did splurge on a little clamshell
of it this time (organic, no less), I’m sure there are plenty of you who have basil plants, or
friends with basil plants, who can probably get fresh basil for next to free. In fact, my grocery
store often sells little basil plants for the same price as this little clamshell of basil sprigs. So
grab yourself a plant if you have some place to put it! It’s the gift that keeps on giving. ;)

TOMATO VARIETIES

Yes, if you have other types of fresh tomatoes you can certainly use them, although the
small varieties like grape or cherry tend to be a bit sweeter. But you can bet that as soon as
my tomato plants start producing I’m going to be making this at least once per week with
whatever size tomatoes come off that vine! 😅Just chop your tomatoes into one-inch pieces
before adding them to the skillet.
FRESH TOMATO BAS I L PASTA WI TH RICOT TA 




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FRESH TOMATO BASIL

PASTA WITH RICOTTA
It only takes a few fresh ingredients make this Fresh
Tomato Basil Pasta with Ricotta, the perfect light lunch or
dinner for summer! 
TOTAL COST: $8.69 recipe / $2.17 serving
PREP TIME: 10 mins
COOK TIME: 15 mins
PRINT RECIPE 
TOTAL TIME: 25 mins
GROCERY LIST 
SERVINGS: 4
FAVORITES

INGREDIENTS
12 oz. pasta (any shape) ($1.00) 4.78 from 22 votes

2 Tbsp olive oil ($0.26)

2 cloves garlic ($0.16)
2 pints grape tomatoes ($3.98)
1 Tbsp butter ($0.13)
1/2 cup fresh basil, loosely packed ($2.49)
1/2 cup whole milk ricotta ($0.57)
salt & pepper to taste ($0.10)

INSTRUCTIONS

1. Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and
continue to boil until the pasta is tender. Reserve about one cup of the starchy
pasta water, then drain the pasta in a colander.
2. While the pasta is cooking, prepare the rest of the recipe. Slice the grape tomatoes
in half and slice or roughly chop the basil. Mince the garlic.
3. Add the olive oil to a large skillet and place it over medium heat. Once hot, add the
garlic and sauté for just one minute to take the raw edge off the garlic.
 4. Add the grape tomatoes and a pinch of salt to the skillet. Stir to combine, then place
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a lid on the skillet and let the tomato simmer for about 10 minutes, stirring
occasionally. Let the tomatoes simmer just until they begin to break down and they
have released their juices. The tomatoes should just be beginning to lose their
shape and their skins should appear a bit wrinkled.
5. Turn the heat off and add the butter, most of the basil (save some to garnish with),
and some freshly cracked pepper. Stir until the butter is melted, then taste and
adjust the salt and pepper as needed. You want it to be slightly on the salty side, as
the saltiness will dilute a bit once it's combined with the pasta.
6. Add the cooked and drained pasta and stir to coat the pasta in the tomato sauce.
Add a splash or two of the reserved pasta water if the mixture appears dry.
7. Top the pasta with dollops of ricotta, a little more pepper, and any reserved basil,
then serve!
See how we calculate recipe costs here.

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NUTRITION

Serving: 1 Serving・ Calories: 495.68 kcal ・ Carbohydrates: 75.08 g ・ Protein: 15.13 g

・ Fat: 15.33 g ・ Sodium: 278.5 mg ・ Fiber: 9.33 g
Nutritional values are estimates only. See our full nutrition disclaimer here.

The equipment section above contains affiliate links to products we use and love. As an
Amazon Associate I earn from qualifying purchases.
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STEP BY STEP PHOTO S

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Begin cooking your pasta first because you can complete the rest of the recipe in the time
that it takes for your pasta to cook. Bring a large pot of water to a boil, add 12oz. pasta (any
shape), then continue to boil until the pasta is tender. Reserve about a cup of the starchy
pasta water, then drain the pasta in a colander.
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Meanwhile… Slice two pints of grape tomatoes.

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Slice or roughly chop about 1/2 cup (loosely packed) fresh basil leaves.
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Mince two cloves of garlic. Add 2 Tbsp olive oil to a large skillet and place it over medium
heat. Once hot, add the garlic and sauté for only about a minute to take that raw edge off
the garlic.
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Next, add the sliced tomatoes and a hefty pinch of salt. Stir to combine.
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Place a lid on the skillet and let the tomatoes simmer for about 10 minutes, stirring
occasionally, or until they begin to break down. You want them right at the point where they
are losing their shape and their skins look a bit wrinkly. Remember to keep the lid on so the
moisture stays in the skillet and creates that beautiful sauce.
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Here’s a close up of what that buttery, tomatoey, garlicky sauce looks like. Mmmmm.
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Turn the heat off. Add 1 Tbsp butter, the basil, some freshly cracked pepper, and another
pinch of salt. Stir until the butter is melted. Taste the sauce and adjust the salt and pepper
as needed. You want to slightly over salt the sauce because the saltiness will dilute once the
sauce is combined with the pasta.
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Stir in the cooked and drained pasta. If your pasta looks a bit dry, add a splash or two of that
reserved pasta water to loosen it up.
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Lastly, add about 1/2 cup whole milk ricotta in 1 Tbsp dollops over the pasta. Finish it off
with a final dose of freshly cracked pepper and any remaining basil. Serve and enjoy!
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Nom nom nom! So light and fresh! Perfect for summer!! 

POSTED ON MAY 24, 2018 IN EGG FREE RECIPES, MAIN 42 COMMENTS »

DISH RECIPES, PASTA RECIPES, QUICK PASTA RECIPES,
QUICK RECIPES, RECIPES, RECIPES UNDER $10, SOY FREE
RECIPES, UNDER $3 PER SERVING, VEGETARIAN RECIPES
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42 COMMENTS ON “F RESH TOMATO BASIL PASTA WIT H

RICOT TA”

« Older Comments

ABBIEEE5 —
03.08.21 @ 9:27 PM REPLY

So good!! I went a little off script because I don’t like grape tomatoes so I used a can
of diced Italian tomatoes instead and added some mushrooms I had in the fridge.
Very cheap and it was amazing. 

MEDIUM_FRY —
03.07.21 @ 11:02 PM REPLY

Without a doubt my favorite recipe from the volume 1 One Pot Meal Plan. Super
cheap, super easy, super quick and the most refreshing pasta dish I have ever had.
Can say that you must use the fresh basil and whole milk ricotta for this one. Its good
without either, but it is excellent with them.

« Older Comments

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