Penne Pasta with Cherry Tomatoes and Cottage Cheese|Easy Cherry Tomato Pasta

cottage cheese

🥗Healthier: ricotta cheese

💰Cheaper: Greek yogurt

Ricotta offers a similar texture with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option with a cheesy flavor.

Boil water in a large pot and season with salt.

Add 200 to 250 grams of penne pasta to the boiling water and cook until al dente, about 10 minutes according to package instructions.

Drain the pasta and reserve some of the pasta water.

In a large skillet, heat 3 tablespoons of extra virgin olive oil over low heat.

Add 1 tablespoon of chopped garlic and cook until the raw smell goes away and the garlic is lightly colored.

Add 2 cups of cherry tomatoes to the skillet, season with salt and freshly cracked black pepper, and cook on low to medium heat until the tomatoes burst open, about 3 minutes.

Use the back of a ladle to help squish the tomatoes as they cook.

Add 1/2 teaspoon of red chili flakes, 1/2 teaspoon of dried basil, and 1/2 teaspoon of dried oregano to the tomatoes and stir.

Once the tomatoes are cooked, add the drained pasta to the skillet and toss everything together, adding reserved pasta water as needed.

Add crushed paneer/cottage cheese and toss to combine. Optionally, add ricotta if desired.

Turn off the heat and serve immediately, garnished with grated cheese, dried herbs, and fresh mint or basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens