RICOTTA PASTA: A VERY DELICIOUS APULIAN DISH

A simple, rustic, and incredibly creamy pasta dish straight from the countryside traditions of Puglia.

This beloved recipe uses just a handful of wholesome ingredients—fresh ricotta, good extra-virgin olive oil, and your favorite short pasta.

In some homes, a touch of tomato or chili pepper is added for extra warmth. The result is a comforting bowl of creamy, delicate pasta that tastes like true southern Italian simplicity.

Cooking Time & Servings

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Ingredients (Serves 4)

• 12 oz short pasta (orecchiette, cavatelli, fusilli)

• 1 cup fresh ricotta (sheep’s milk or whole-milk cow’s milk) — about 9 oz

• 3 tablespoons extra-virgin olive oil

• Salt, to taste

• Black pepper, to taste (optional)

• Grated Pecorino Romano, optional

• Optional tomato variation:

  • 1 cup tomato purée or 1 cup halved cherry tomatoes

  • 1 garlic clove

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until slightly al dente. Reserve ½ cup of the starchy cooking water.

2. In a large bowl, whisk the ricotta with a fork until creamy. Add the olive oil, salt, and pepper.

3. (Optional variation)
   In a skillet, sauté the garlic in olive oil. Add tomato purée or cherry tomatoes and cook for 10 minutes. Remove garlic, then stir in the ricotta.

4. Add the hot pasta to the ricotta (or pan). Toss well, adding pasta water as needed until silky and creamy.

5. Serve immediately with grated Pecorino Romano or black pepper.

Tips & Variations

• Use fresh, soft ricotta—not dry.

• Handmade orecchiette are perfect for this dish.

• Add ricotta forte (scante) for an authentic Salento kick.

• Optional add-ins: chili flakes, mint, toasted walnuts.

• Also delicious served at room temperature in summer.

Nutritional Facts (Approx. per Serving)

RICOTTA PASTA

This creamy ricotta pasta brings back all those cozy vibes from the old country.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Italian Pasta

Cuisine Italian

Servings 4

Notes

Ingredients (Serves 4)

• 12 oz short pasta (orecchiette, cavatelli, fusilli)
• 1 cup fresh ricotta (sheep’s milk or whole-milk cow’s milk) — about 9 oz
• 3 tablespoons extra-virgin olive oil
• Salt, to taste
• Black pepper, to taste (optional)
• Grated Pecorino Romano, optional
• Optional tomato variation:
  • 1 cup tomato purée or 1 cup halved cherry tomatoes
  • 1 garlic clove

---

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until slightly al dente. Reserve ½ cup of the starchy cooking water.
2. In a large bowl, whisk the ricotta with a fork until creamy. Add the olive oil, salt, and pepper.
3. (Optional variation)
   In a skillet, sauté the garlic in olive oil. Add tomato purée or cherry tomatoes and cook for 10 minutes. Remove garlic, then stir in the ricotta.
4. Add the hot pasta to the ricotta (or pan). Toss well, adding pasta water as needed until silky and creamy.
5. Serve immediately with grated Pecorino Romano or black pepper.