Easy Ricotta Caprese Pasta

Name: Easy Ricotta Caprese Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min

Member Exclusive

10 MINPrep Time

10 MINCook Time

by Giada De Laurentiis

Member Exclusive

Photo Credit: Elizabeth Newman

You must be signed in as a member to print this content

Inspired by Giada's beloved Ricotta Caprese Dip, this simple pasta is full of signature Caprese flavor. The pasta sauce here is entirely no-cook, making it perfect for hot summer days or any occasion that calls for a quick but gorgeous dish. Toss pasta with seasoned ricotta, dollop with sweet canned cherry tomatoes, glazey balsamic, fresh basil, and that's all it takes. This is one of those recipes that showcases how delicious Italian food can be when it's kept simple.

Easy Ricotta Caprese Pasta

Rated 5.0 stars by 1 users

Prep Time

10 minutes

Cook Time

10 minutes

Ingredients

For The Sauce

1 box Giadzy pasta, such as mezzi rigatoni

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
16 ounces whole-milk ricotta
¼ cup Giadzy Extra Virgin Olive Oil, plus more for finishing

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
1 teaspoon Giadzy Spicy Seasoned Salt

Added to Bag View Bag or Continue Shopping.

Cart Error Some items became unavailable. Update the quantity and try again.
½ cup finely grated Parmigiano Reggiano
½ cup reserved pasta water, plus more as needed

For The Tomatoes

1 (14-ounce) can Giadzy Red Datterini Tomatoes, drained
½ teaspoon Giadzy Spicy Seasoned Salt
¼ cup fresh basil, torn
Aged balsamic vinegar or balsamic glaze, for drizzling

Instructions

Bring a large pot of generously salted water to a boil. Cook the pasta until al dente. Reserve 1 cup pasta water before draining.
Meanwhile, place the ricotta, olive oil, spicy seasoned salt, and Parmigiano in a large serving bowl. Whisk until completely smooth and creamy. Gradually whisk in about ½ cup of the hot pasta water until the ricotta becomes silky and pourable.
In a small bowl, gently crush the drained datterini tomatoes with a fork or kitchen scissors. Stir in the spicy seasoned salt.
Add the hot pasta directly to the whipped ricotta mixture and toss vigorously until every piece is coated in a silky sauce. Add more pasta water, a splash at a time, until glossy and creamy.
Transfer to a serving platter or shallow bowl. Spoon the crushed datterini tomatoes over the top. Finish with a drizzle of extra virgin olive oil, a drizzle of balsamic vinegar, more fresh basil, and additional Parmigiano if desired.
Serve and enjoy.

Member Exclusive

This is a members-only recipe! Join the membership to get it!

Learn More

0 comments

Please become a member or sign in to your membership to review or comment on recipes.

*Contains affiliate links in which commission may be earned

Similar Recipes

Exclusive Content

Join The Membership for access to this content and much more.

Become a Member

Already a Member? Click Here to Login

PREP: 20 MIN COOK: 25 MIN

Easy Roasted Shrimp Scampi
PREP: 20 MIN COOK: 55 MIN

Zucchini Pasta Parmesan
PREP: 10 MIN COOK: 20 MIN

Marinated Tomato Bucatini
Exclusive Content

Join The Membership for access to this content and much more.

Become a Member

Already a Member? Click Here to Login

(2) PREP: 20 MIN COOK: 10 MIN

Grilled Chicken Caprese
Exclusive Content

Join The Membership for access to this content and much more.

Become a Member

Already a Member? Click Here to Login

(2) PREP: 20 MIN COOK: 15 MIN

Aperol Spritz Ricotta Cookies
Exclusive Content

Join The Membership for access to this content and much more.

Become a Member

Already a Member? Click Here to Login

PREP: 20 MIN COOK:

Lemon Berry Olive Oil Tiramisu
Exclusive Content

Join The Membership for access to this content and much more.

Become a Member

Already a Member? Click Here to Login

(1) PREP: 10 MIN COOK: 25 MIN

Chicken Piccata Pasta