This simple pasta with tomatoes and ricotta creates a ridiculous amount of flavor with just a few ingredients. Technically, we could call this Bigoli with Grape Tomatoes and Ricotta, but my family never remembers that name, so I just go with it.

Image shows a fork with pasta twirled around it in a light creamy sauce with fresh tomatoes.

Pasta is always one of my go-to dinners because it’s generally so quick to make, and everyone loves Italian. Pair this with a salad and some crusty bread, and you have a delicious meal that is easy enough to create for a weeknight rather than saving for a fancy dinner.

In warm weather months, I love the lighter pasta dishes with bright flavors of veggies that make their own sauces. This year, I’m growing eight tomato plants, including three varieties of grape tomatoes, so I’ll be cooking with them a lot.

Of course that’s what this recipe features. It’s even better with a quality pasta made from bronze dies that grab onto the sauce you create.

I make this with bigoli pasta, but you can also choose bucatini or a thick spaghetti. You want a long noodle for this dish with a rough surface to hold onto the sauce as you twirl it.

Image shows a fork and spoon twirling homemade pasta with tomatoes.

This is a sponsored post, but all opinions are my own. Some links in this article are affiliate links that may earn me a commission if you purchase through them.

What is bigoli?

Bigoli is a thick, long pasta similar in shape to spaghetti but with a coarser texture and a slightly wider diameter. You can find it in many Italian grocery stores, though less so in your local supermarket.

My favorite place to purchase bigoli and other specialty pastas when I don’t make them from scratch is through Sfoglini. This online store ships them straight to you, and they slow dry their pasta to preserve the flavor. The difference is so apparent every time I use it.

Image shows Two unopened packs of Sfoglini pasta.

What kind of tomatoes should I use?

For this recipe, you want to use grape tomatoes. Their natural sweetness, low moisture content, and small size make them ideal for quick pan sauces.

If you’re lucky enough to have them in your garden, use them, as they have so much more flavor than the ones you find in a grocery store. If not, I love to choose the multi-color varieties for both the pretty hues they add to the dish and because I think they have more flavor than the traditional red ones.

Image shows A bowl of freshly washed tomatoes with water droplets on the skin.

You want to select firm, ripe tomatoes that are deep in color – especially if using red grape tomatoes – for the best flavor. Cherry tomatoes can be used in a pinch, but they are generally juicier and slightly less sweet.

Why do I reserve pasta water?

Whenever you make a pan sauce, whether it’s pasta carbonara, cacio e pepe, or anything in between, you always want to reserve some of your cooking water before you drain the pasta. The reserved pasta water contains starch that helps emulsify and bind the sauce to the pasta.

If your sauce is a little thick, you simply add a bit more pasta water, and tap water just doesn’t work the same.

When you add it to the ricotta and tomato mixture, it loosens the texture without making the sauce watery. This creates a smooth, clingy sauce for your noodles and also helps balance consistency without diluting the flavor.

Why should I use whole-milk ricotta instead of skim?

I know, I know. We all want to save calories where we can, but use whole-milk ricotta. Trust me on this.

Whole-milk ricotta provides better texture and flavor. It melts into a creamier, silkier sauce compared to skim, which tends to be grainier and less rich.

The fat content in whole-milk ricotta is essential for creating a stable emulsion with the pasta water and olive oil, resulting in a smoother sauce. The entire recipe – not each serving – only has about 120 more calories by using the whole-milk ricotta, and they’re absolutely worth every tiny calorie.

Image shows Plated pasta with tomatoes and ricotta ready to eat, with a pan filled with extra pasta behind it.

How to Make This Simple Pasta with Tomatoes and Ricotta

Heat your pasta water to a boil. Make sure that the water is generously salted before you heat it.

Add the bigoli pasta, and cook it until it’s just al dente, which is generally a minute or two less than what the package instructions say. Reserve at least a cup of the pasta water, then drain the pasta.

To reserve it, I dip my large liquid measure cup into the pasta quickly and scoop out what I need and set that on the counter for later. You can also use a ladle, and add it to a bowl if that’s easier for you.

Image shows a liquid measuring cup Collecting hot pasta water from a pot before draining the noodles.

While the pasta cooks, start on your sauce. Slice your garlic cloves as thinly as you can, and set them aside. Halve your grape tomatoes, and do the same.

Image shows A small pile of freshly sliced garlic on a cutting board.

Heat your olive oil over medium heat in a large skillet big enough to hold the pasta and sauce after it’s cooked.

I use a ceramic cast iron pan, so I heat it before I add the oil, as that creates a nonstick surface. If you use a nonstick pan, you never want to heat it without something in it, so add the oil immediately.

Add the garlic, and let it saute for just about 30 seconds. You want it to smell fragrant, but do not let it brown.

Add the tomatoes and a pinch of salt to help them release their juices and bring out their flavor. Cook the tomatoes for five to six minutes, being sure to stir the mixture regularly.

Image shows A hand adding salt to tomatoes simmering in a pan on the stove.

Use the back of your wooden spoon to press into the tomatoes to help them create more sauce near the end. Reduce the heat to low, then add the ricotta to ensure it doesn’t turn grainy.

Stir the ricotta until it warms and becomes silky within the tomatoes, then add a quarter cup of the reserved pasta water. Stir this again to combine it into a delicious and creamy sauce, adding a bit more water if it’s too thick.

Image shows ricotta cheese being stirred into tomatoes to make a creamy sauce.

Add your drained pasta to the sauce, and toss gently. Add additional pasta water to the dish as needed until it clings lightly to the pasta, and season with salt and pepper to taste.

Serve it immediately, as this is not a dish to make ahead of time. Drizzle it lightly with olive oil, and add a bit of pepper, then enjoy.

Image shows A pan filled with hot, cooked bigoli with grape tomatoes and ricotta ready to be served.

You can make it spicier by adding red pepper flakes, as well. If your garden is in season, this is also delicious with torn basil leaves added as garnish when you serve this pasta with grape tomatoes and ricotta.

Be sure to bookmark this recipe for Bigoli with Grape Tomatoes and Ricotta to make again!