Pasta with ricotta, tomatoes and herbs from The Milk Street Cookbook (2017-2023): The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show (page 248) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SalsaSister on January 21, 2026

    Making this in the dead of winter with store bought tomatoes and herbs, it still was very good. Using homegrown produce from the Summer garden would make it excellent! My only critique is that the extra ricotta to serve along side is too much. While it definitely adds to the dish, I wouldn’t skip it, but reduce it by half. Perhaps just a half cup would suffice. Also I’d greatly reduce the salt for that as well. It was too salty so I added the rest of my 24 oz. Container to reduce the saltiness. Now I have about a cup leftover in my fridge to use for something else.

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