This recipe is written for 8 ounces of pasta (½ package) which is 2 large servings or 4 small servings. But it's super easy to double if you need more and want to make a full package.
Whipped Ricotta
Add the ricotta, olive oil, salt and pepper to a small food processor and blend for about a minute until super smooth and creamy!
Store in an airtight container in the fridge for up to 3 days!
Burst Cherry Tomato Sauce
In a large skillet, heat the olive oil over medium heat. Add in the whole cherry tomatoes, sliced garlic, red pepper flakes and fresh thyme and stir to coat in the oil.
Cook, stirring occasionally, for about 10-15 minutes until the tomatoes burst and release their juices.
Taste and add in a pinch of sugar or honey to cut the acidity if desired. Then stir in the fresh basil.
Pasta
While the tomatoes are cooking, go ahead and cook your pasta according to package directions. Make sure you heavily salt the water and cook the pasta for about 2 minutes less than the listed time for perfect al dente pasta!
Before draining, scoop out about ¼ cup of the starchy pasta water and set aside. Then drain the pasta (but do NOT rinse it).
Add the al dente pasta and pasta water to the sauce and toss gently to combine for 1-2 minutes or until the sauce thickens up slightly and coats the noodles.
Since the pasta water is salty, I like to wait to salt the tomato sauce until after I've added in the pasta water and noodles. Once the noodles are coated in the sauce, taste and adjust seasonings as needed.
Spread about ¼ cup of the whipped ricotta on a plate and top with the warm burst cherry tomato pasta.
Sprinkle the pasta with a little parmesan cheese, if desired, and top with more fresh basil!
Notes
It's best to serve pasta immediately! But the sauce will keep for 2-3 days in the fridge before serving. Simply reheat on the stove and toss with the fresh cooked pasta and pasta water to thicken up!