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Tomato Basil Ricotta Pasta


  • 1 pound of penne pasta, cooked to al dente
  • 1 pint cherry tomatoes, halved
  • 3 cloves garlic, sliced thin
  • 1 cup extra virgin olive oil, divided
  • 2 cups Whole Milk Galbani Ricotta
  • ¼ cup fresh basil leaves
  • Salt and pepper, to taste


  • Heat a large skillet over low heat. Add ¼ cup olive oil and the garlic slices. Cook until softened, about 3-5 minutes. Remove garlic from oil with a slotted spoon and reserve.
  • Raise heat to medium heat. Add cherry tomatoes and cook until blistered, about 8-10 minutes. Add remaining ¾ cup olive oil and heat through. Add pasta and reserved garlic, stir and heat through. Season with salt and pepper. Remove from heat.
  • Pour pasta into a large serving dish. Dollop evenly with ricotta cheese. Sprinkle with fresh basil leaves and additional salt and pepper as needed.
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© 2022 Lactalis American Group, Inc., Buffalo, NY 14220. Galbani is a ® of Egidio Galbani S.r.l.

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