Penne Ricotta, Saffron and Cherry tomatoes confit

Penne Ricotta, Saffron and Cherry tomatoes confit

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Penne Ricotta, Saffron and Cherry tomatoes confit, the creamiest of pasta without the use of any cream, just ricotta blended with saffron and pasta cooking water. With some delightful cherry tomatoes confit on top, you'll have your taste buds dancing!


  • 1 and 1/2 cups cherry tomatoes
  • 250 g ricotta
  • 1 package saffron powder
  • 340 g pasta
  • 1 Tbsp pasta water (plus more for tossing)
  • e.v.o. oil
  • salt and pepper
  • pinch of sugar
  • herbs
  • basil, fresh or dried (for topping)
  • 250 g (your choice of pasta), cooked according to instructions on the package


  1. Wash, halve the cherry tomatoes and place them on a baking sheet lined with parchment paper. Dress them with salt, pepper, herbs, a pinch of sugar, and a generous dose of e.v.o. oil.
  2. Bake them in the oven, at 300° F, for about an hour, or until they are wrinkled and reduced half in size. Set aside.
  3. Bring a pot of salted water on boil, then add the pasta and stir.
  4. While the pasta is cooking, melt the saffron powder in 1 Tbsp of pasta water. Add to the ricotta and stir until creamy and well incorporated.
  5. At the recommended pasta cooking time, drain the pasta but save some of the pasta water.
  6. Add the pasta to the ricotta saffron mixture, stir and eventually add more pasta water till desired creaminess.
  7. Place cherry tomatoes confit on top. Sprinkle with fresh or dried basil.
  8. Serve hot.


Not all pasta dishes in the Italian tradition require the final addition of Parmigiano on top. This is one of them. You can add it, of course.


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