Ingredients:

  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 cup small onion, finely diced
  • 1 tsp dried oregano
  • 2 cups cherry tomatoes, halved
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 1/4 cup fresh basil leaves, torn

Instructions:

  1. Heat olive oil over medium heat. Add the diced onion and cook until translucent, then stir in the minced garlic and oregano. Sauté for 60 seconds until the garlic smells fragrant but hasn't browned.
  2. Toss in the cherry tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes burst and release their juices, creating a thick, mahogany-colored concentrate.
  3. Reduce heat to low. Stir in the ricotta cheese and Parmesan, whisking gently until the sauce transforms into a smooth, pale-orange cream. Remove from heat immediately to prevent the cheese from graining.
  4. Add al dente pasta directly to the skillet along with the reserved pasta water. Toss vigorously over low heat until the sauce is glossy and perfectly coats every strand. Fold in fresh basil just before serving.