Equipment
Ingredients
Pasta
- 400 g linguine, dry
- 3000 ml water
Sauce Base
- 30 ml extra virgin olive oil
- 3 garlic, minced
- 250 g fresh cherry tomatoes, halved
- 80 g sun-dried tomatoes in oil, drained and chopped
Finishing Ingredients
- 200 g full-fat ricotta cheese, room temperature
- 20 g fresh basil, roughly torn
- 5 g salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Bring a large pot of heavily salted water to a rolling boil at 100C or 212F. This will provide the foundation of seasoning for the entire dish.
Add the linguine to the boiling water and cook until al dente, about 9 minutes. Before draining, carefully scoop out and reserve 120ml of the starchy pasta water.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and saute for 1 minute until fragrant but not browned.
Add the halved cherry tomatoes and chopped sun-dried tomatoes to the skillet. Cook for 5 minutes, stirring occasionally, until the fresh tomatoes soften and release their juices into the oil.
Reduce the skillet heat to the lowest setting. Add the ricotta cheese and 60ml of the reserved pasta water, stirring continuously to melt the cheese into a smooth, even cream.
Using tongs, transfer the cooked linguine directly into the skillet. Toss the pasta vigorously in the ricotta and tomato mixture, adding the remaining pasta water slowly if the sauce seems too thick.
Remove the skillet from the heat entirely. Fold in the torn fresh basil leaves, salt, and black pepper. Stir briefly just to distribute the herbs without bruising them.
Divide the pasta immediately among warm, shallow bowls. Serve immediately to prevent the cheese sauce from tightening as it cools.
Chef's Notes
- Using full-fat ricotta is critical for the silkiest texture. Low-fat or skim varieties often contain stabilizers that can make the final sauce feel gummy rather than creamy.
- The starchy pasta water is the most important ingredient in this dish. It acts as a mechanical bridge between the fat in the cheese and the oil, creating a stable emulsion that clings to the noodles.
- If your sun-dried tomatoes are dry-packed rather than oil-packed, soak them in hot water for ten minutes before chopping to ensure they are tender enough to melt into the sauce.
- Tearing the basil by hand rather than chopping it with a knife prevents the edges from oxidizing and turning black, keeping the dish visually vibrant.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water to reconstitute the creamy sauce.
