Pasta with Fresh Tomatoes and Whipped Ricotta
Mar 26, 2026 11:18 AM
You will find this recipe for Pasta with Fresh Tomato Sauce and Whipped Ricotta a great addition to your easily made, but delicious meals. This is a no-cook, raw tomato sauce that celebrates the bright flavours of perfectly ripe tomatoes at the peak of their season. It's fast, it's fresh and perfect for those hot summer days when you really don't want to cook. Diced tomatoes are mixed with a garlic infused oil, rocket/arugula for peppery flavour and the best friend of tomatoes - fresh basil. After tossing the freshly cooked pasta in the sauce, we top it with lemon infused whipped ricotta. It's so good!
This recipe is one of my favourite warm Summer evening dishes. When I was growing up, we had a lovely vegetable garden. There are few things in the culinary world that excite me as much as a perfectly ripe, freshly picked, homegrown tomato at peak perfection.
This dish is based on Pasta alla Crudaiola, a traditional Italian Raw Tomato Sauce. We serve it with a variation of our Whipped Ricotta, which complements the dish perfectly.
Ingredients:
For the Fresh Tomato Sauce
- 340 g (12 oz) dried short pasta - I used malfalda corta
- 4 tablespoon (80 ml) extra virgin olive oil
- 3 cloves garlic - peeled and smashed, but left whole
- 600 g (1.3 lbs) tomatoes - cut into a small dice
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup rocket leaves
- ½ cup basil leaves - finely sliced
For the Whipped Ricotta
- 250 g (8.8 oz) ricotta - full fat
- ½ teaspoon lemon zest
- 2 teaspoon lemon juice
- ½ clove garlic
- 1 tablespoon extra virgin olive oil
- sea salt and freshly ground black pepper - to taste
Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
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