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Five Ingredient Tomato Ricotta Linguini

This easy Cherry Tomato & Ricotta Linguini uses only five ingredients and comes together in under 30 minutes. It's the perfect summer pasta! 

Course Main Course
Cuisine Italian
Keyword tomato pata, easy pasta, creamy pasta, linguine
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 500 kcal
Author Nicole


  • 1 tbsp olive oil
  • 3/4 lb cherry or grape tomatoes, halved
  • 3 large garlic cloves, sliced
  • 1/2 lb linguini
  • 1/2 tsp salt
  • 3/4 cup whole milk ricotta


  1. Bring a large pot of water to a rolling boil. Season liberally with salt. It should taste like the sea. 

  2. 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.

  3. Once tomatoes start to soften, add garlic and toss. Saute 2 minutes. 

  4. 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. 

  5. 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. 

Nutrition Facts
Five Ingredient Tomato Ricotta Linguini
Amount Per Serving
Calories 500
* Percent Daily Values are based on a 2000 calorie diet.