Pasta with Ricotta and Cherry Tomatoes Recipe – Timperio




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    Prep time

    5 mins

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    Cook time

    15 mins

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    Total time

    20 mins

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Today, my 11:00 AM meeting extended a little longer and ate up some time allotted for cooking. I was tasked today to prepare our lunch, and so I hurried to our kitchen to find some cherry tomatoes, garlic, EVOO and some ricotta cheese. These ingredients immediately reminded me of the first meal my italian boyfriend cooked for me way back when we started seeing each other. I decided to make this dish I learned from him - it's quick, easy, and at the same time - flavorful.


  • 1 cloves of garlic

  • 80 g cherry tomatoes

  • 60 g ricotta cheese

  • 125 g Pasta ( in this recipe, I used farfalle )

  • 20 ml Extra Virgin Olive Oil (in this recipe, I used Timperio Gentile)

  • 1 pinch pepper

  • 1 pinch salt


  • Press your garlic with the knife.

  • Cut your cherry tomatoes in halves

  • In a cooking pan, heat your EVOO oil and saute' the garlic. (I prefer using low-medium heat as it will infuse the garlic taste onto the oil without burning it)

  • Add the cherry tomatoes and cook it for about 5 - 10 minutes. I usually prefer that the tomatoes are not too well-cooked so that when you get a bite of it, it is still a bit juicy inside

  • Add salt and pepper to taste. In

  • Cook your pasta in a separate bowl. Follow the instructions on the packaging.

  • Combine the cooked pasta with our 'sauce' (you can add as well a bit of the pasta water if you want to) and then mix in the ricotta cheese. The cheese will melt and will give the milky taste. Top the pasta with additional parmesan cheese and truffle slices if you like to make it fancier.

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