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Ribbon Pasta with Tomato, Dill and Ricotta


  • Salt and pepper

  • 1 pound egg tagliatelle, fettuccine or pappardelle pasta

  • 3 tablespoons extra virgin olive oil (EVOO)

  • 1 clove garlic, crushed

  • 2 pints cherry tomatoes, halved

  • 1/4 cup finely chopped fresh dill

  • 4 cups loosely packed baby arugula leaves

  • 3/4 cup fresh ricotta cheese


Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot, reserving 3/4 cup of the pasta cooking water.

While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, and the garlic over medium-high heat, swirling the garlic in the oil, for 2 minutes; discard the garlic. Add the tomatoes and season with salt and pepper; cook for 4 minutes, then add the dill and reserved pasta cooking water.

Add the tomatoes and arugula to the pasta; season with salt and pepper. Serve the pasta in large, shallow bowls and dollop with the ricotta for mixing in while you eat.