Spaghetti con pomodorini e crema al basilico

Spaghetti con pomodorini e crema al basilico


  • 14 oz spaghetti

  • 2 cups cherry tomatoes

  • 2/3 cup ricotta

  • 1/3 cup basil leaves

  • garlic clove

  • salt

  • extra virgin olive oil


  1. Put a pot on the fire with plenty of salt water and as soon as it comes to a boil, add the spaghetti.

  2. Put the garlic clove in about 3 tablespoons of oil and let it brown without making it dark.

  3. Add the cut cherry tomatoes and saute for about 5 minutes.

  4. Combine ricotta cheese, basil, oil, a pinch of salt and a little spaghetti water in the blender.

  5. Drain the spaghetti, pour into the frying pan with the tomatoes stirring

  6. Combine the basil cream and stir to mix everything well. If necessary, add some pasta baking water.

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