Creamy Ricotta Tomato Pasta | 20-Minute Italian Dinner

In a large pot, bring a generous amount of lightly salted water to a boil. Once rolling boil, add 400 g dry penne and cook al dente according to the package instructions (approx. 9-10 minutes). Before draining, ladle out and set aside about 1.5-2 dl of the starchy pasta cooking water.

While the pasta is cooking, heat 3 tbsp extra virgin olive oil in a large pan over medium heat. Add 3 finely chopped fresh garlic cloves and sauté for 1 minute until fragrant (be careful not to burn it).

Add 400 g halved cherry tomatoes to the pan, season with 1 tsp fine salt and 1 pinch of black pepper. Sauté for 5-6 minutes until the tomatoes soften and release their juices. Gently crush half of the tomatoes with a wooden spoon to create a rich sauce.