Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, rigatoni, or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 400g (14 oz) ripe cherry tomatoes or canned crushed tomatoes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Extra virgin olive oil for drizzling
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain, reserving about 1 cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add tomatoes, red pepper flakes (if using), salt, and black pepper. Cook for 5-7 minutes until tomatoes soften and release juices. <li id="instruction-step-3" lower heat and stir in ricotta cheese, mixing well. Add reserved pasta water gradually to loosen the sauce to your desired consistency. Mix in Parmesan cheese for added richness.
- Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If needed, add more pasta water to reach preferred consistency.
- Remove from heat, sprinkle with fresh basil leaves, drizzle with extra virgin olive oil, and serve hot with additional Parmesan cheese if desired.
Notes
- Use ripe, flavorful tomatoes or high-quality canned tomatoes for a vibrant sauce.
- Reserve pasta water to adjust sauce consistency without losing flavor.
- Ensure pasta is cooked al dente for the best texture.
- Enhance flavor by experimenting with herbs like oregano or thyme.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 250g)
- Calories: 450 kcal Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg