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Burst Cherry Tomato Basil Rigatoni with Whipped Ricotta

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. rigatoni or other short pasta

  • 1/4 cup extra virgin olive oil

  • 6 garlic cloves, thinly sliced

  • 2 pints cherry tomatoes

  • Salt to taste

  • 5-10 basil leaves, torn

  • 1/2 cup whipped ricotta

  • Parmigiano Reggiano

  • Smoky Sriracha honey (optional) Use code PASTATABLE15 for $15 off your first Farm to People delivery!


  1. Bring a large pot of water to a boil.

  2. Meanwhile, add 2 tbsp. olive oil to a large sauté pan and sauté the sliced garlic over medium-low heat for 1-2 minutes.

  3. Add the cherry tomatoes to the sauté pan along with the remaining olive oil and sea salt to taste. Let simmer over medium low heat until the tomatoes begin to burst, about 10-15 minutes.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it is al dente. Reserve 1 cup of pasta water.

  5. Once the tomatoes burst, add the torn basil leaves to the pan along with 1/4 cup of pasta water.

  6. Strain the pasta and add it directly to the pan with the cherry tomato sauce. Toss on medium heat, adding more pasta water as needed, 1/4 cup at a time.

  7. Spread the whipped ricotta onto a dish and plate the rigatoni on top.

  8. Top with more torn basil, Parmigiano and smoky sriracha honey (optional)!


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