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Garganelli with Fresh Ricotta and Grape Tomatoes Recipe

  • Total Time: 30 mins
  • Yield: 4 1x


  • 1/2 pound Garganelli pasta
  • 1/4 cup extra-virgin olive oil
  • 2 cloves of garlic, sliced thin
  • 1 pint grape or cherry tomatoes, sliced in half
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup freshly grated Pecorino-Romano Cheese
  • Salt & pepper to taste
  • 3 large basil leaves


  1. In a medium sauté pan heat extra-virgin olive oil over medium heat. Add garlic and cook stirring occasionally until lightly browned.
  2. Add the tomatoes to the pan and season with a pinch of salt and a couple of turns of the pepper mill.
  3. Cook the tomatoes, stirring occasionally until they have softened and started to release their juices 5-10 minutes.
  4. Meanwhile, bring a pot of liberally salted water to a boil, add the Garganelli and cook until al dente.
  5. Reserve about 1/2 a cup of the pasta cooking water, then strain the pasta and transfer to a large serving bowl.
  6. Add the ricotta and Pecorino-Romano to the pasta and season with salt & pepper. Mix up the pasta, adding the reserved pasta water a tablespoon at a time until the ricotta coats the pasta nicely without being too thick. Should be about 1-3 tablespoons of water to get it to the right consistency.
  7. Add 1/2 of the sautéed tomatoes and mix again, incorporating the tomatoes with their juices.
  8. Dish out the pasta into serving plates, topping with the remaining tomatoes. Garnish with the basil and serve.
  • Prep Time: 10 mins
  • Cook Time: 20 mins