Creamy Ricotta
Sun-dried Tomato Spaghetti

A simple, elegant pasta dish ready in minutes. Rich ricotta melts into a silky sauce, perfectly balanced by sweet sun-dried tomatoes and bright lemon zest.

Ingredients

• 350 g spaghetti or other long pasta
• 250 g whole milk ricotta cheese
• 100 g oil-packed sun-dried tomatoes
• 1 bunch fresh parsley
• 1 lemon (for zest)
• 2 tbsp olive oil (or oil from the tomatoes)
• to taste salt and freshly ground black pepper

Instructions

1. 1Prepare the ricotta cheese

   

   Start by preparing the star ingredient of this simple pasta dish: ricotta cheese. Measure out a generous portion of thick, creamy white ricotta into a small bowl, keeping it ready to be transformed into a rich and smooth sauce.

   Tip: For the best texture and flavor, use high-quality, whole milk ricotta cheese rather than part-skim varieties.
2. 2Chop the sun-dried tomatoes

   

   Take your oil-packed sun-dried tomatoes and finely dice them on a wooden cutting board using a sharp chefs knife. These intensely flavored tomatoes will provide a savory, sweet depth to the final pasta sauce.

   Tip: You can save a little bit of the oil from the sun-dried tomato jar to use later when frying, as it contains a lot of infused flavor.
3. 3Mince the fresh parsley

   

   Gather a handful of fresh green parsley and chop it finely on the cutting board. This fresh herb will add a bright, earthy contrast that balances the rich creaminess of the ricotta cheese perfectly.

   Tip: Make sure your parsley is completely dry before chopping to prevent it from clumping together or turning into a wet paste.
4. 4Boil the pasta

   

   Bring a large pot of water to a rolling boil. Add your favorite long pasta, such as spaghetti, and cook it according to the package directions until it reaches an al dente texture. Stir occasionally with tongs to ensure the strands do not stick together.

   Tip: Generously salt your boiling water before adding the pasta; it should taste as salty as the sea to properly flavor the noodles from the inside out.
5. 5Heat the olive oil

   

   Place a large cast-iron skillet or frying pan over medium heat. Pour in a steady stream of good quality olive oil and allow it to heat up until it begins to shimmer across the surface of the pan.

   Tip: Letting the pan heat up before adding the oil helps create a non-stick surface, especially when using cast iron.
6. 6Fry the sun-dried tomatoes

   

   Once the oil is sufficiently hot, add the chopped sun-dried tomatoes into the skillet. Use metal tongs to continuously toss and fry them in the oil until they become highly fragrant and release their color.

   Tip: Keep a close eye on the pan and stir frequently; because of their natural sugars, sun-dried tomatoes can easily burn if left unattended.
7. 7Add ricotta and pasta water

   

   Once the sun-dried tomatoes are highly fragrant, add two generous dollops of ricotta cheese to the skillet. Immediately pour in a splash of your hot reserved pasta water to help create a smooth, emulsified consistency.

   Tip: Adding hot pasta water helps the ricotta melt smoothly without splitting.
8. 8Make the creamy sauce

   

   Stir the ricotta cheese and tomatoes together in the bubbling pan. As the cheese melts into the warm liquid, it will quickly emulsify to form a rich, creamy sauce.

   Tip: Keep the heat on medium-low to gently melt the cheese rather than boiling it aggressively.
9. 9Add the cooked pasta

   

   Transfer the cooked spaghetti directly into the pan, placing it right over the simmering creamy sauce. Transferring it directly from the pot ensures the noodles stay hot and moist.

   Tip: Undercook your pasta by about a minute so it can finish cooking perfectly in the sauce.
10. 10Toss to coat evenly

    

    Use tongs to vigorously toss and stir the spaghetti in the skillet. Keep tossing until the noodles are completely and evenly coated, and the sauce is mostly absorbed. Once the pasta is glossy, turn off the heat.

    Tip: If the sauce looks too thick while tossing, add another splash of reserved pasta water to loosen it up.
11. 11Season with black pepper

    

    With the heat turned off, season the pasta with salt and freshly ground black pepper. Give it a final toss to distribute the seasoning throughout the dish.

    Tip: Freshly ground black pepper provides a much stronger and more aromatic flavor than pre-ground pepper.
12. 12Grate fresh lemon zest

    

    Finally, use a microplane to grate fresh lemon zest directly over the pasta. This pop of bright citrus flavor cuts through the richness of the ricotta and beautifully completes the dish.

    Tip: Only grate the outermost yellow skin of the lemon; the white pith underneath can be bitter.
13. 13Garnish with sun-dried tomatoes

    

    Using a pair of tongs, carefully arrange pieces of the cooked sun-dried tomatoes over the top of the plated spaghetti. The vibrant red tomatoes add a beautiful pop of color against the creamy sauce and provide intense, concentrated bursts of flavor.

    Tip: Twirling the pasta with tongs or a meat fork before setting it into the bowl helps create an elegant, restaurant-style presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions