This easy Cherry Tomato & Ricotta Linguini uses only five ingredients and comes together in under 30 minutes. It's the perfect summer pasta!
Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste like the sea.
While the water comes to a boil, heat a large saute pan to a medium heat. Add olive oil, once oil is hot, add tomatoes. Saute until tomatoes start to soften, after 5-7 minutes. After 2-3 minutes of cooking, drop the pasta in to the water, make sure to use tongs to separate the noodles.
Once tomatoes start to soften, add garlic and toss. Saute 2 minutes.
When the pasta is just under aldente, use tongs to transfer the pasta to the tomatoes and garlic. (We want the pasta to be underdone because it will finish cooking in the sauce). Be sure to reserve cooking liquid! Add 1/2 cup along with the noodles and salt. Use tongs to toss.
Add ricotta. Toss. If necessary, add another 1/4-1/2 cup of pasta water. (I used 1/2 cup) Season to taste with salt and pepper.