top of page

Cherry Tomato Arribiata

Prep Time:

35 min.

Cook Time:

35 min.


4 servings


Sides & Apps

About the Recipe


  • 12 oz. orecchiette

  • 1/3 cup chopped roasted red peppers

  • 3 Tbsp. tomato paste

  • 2 large cloves garlic, minced

  • 1/2 tsp. crushed red pepper

  • 1/4 tsp. salt

  • 3 Tbsp. extra-virgin olive oil

  • 4 cups chopped kale

  • 1 lb. cherry tomatoes, halved and divided

  • 1/2 cup ricotta cheese

  • 1 Tbsp. chopped fresh herbs, such as parsley, basil and/or marjoram


Bring a large pot of salted water to a boil. Cook orecchiette according to package directions. Reserve 1½ cups cooking water, then drain the pasta.

Meanwhile, combine roasted red peppers, tomato paste, garlic, crushed red pepper and salt in a small bowl. Heat oil in a large, heavy skillet over medium-high heat. Add the pepper mixture and cook, stirring frequently, until fragrant and darkened in color, about 3 minutes.

Reduce heat to medium. Add kale, half the cherry tomatoes and ½ cup of the pasta-cooking water. Cook, stirring occasionally and adding more pasta water ½ cup at a time if the pan seems dry, until the kale has softened and the tomatoes have broken down, about 6 minutes. Add the remaining tomatoes and cook, stirring, until just softened, about 3 minutes. Remove from heat.

Fold the cooked pasta into the sauce to coat, adding any remaining pasta-cooking water if desired. Dollop ricotta over the top and garnish with fresh herbs.

bottom of page