Description
Tomato Ricotta Pasta is a creamy, tangy dish that combines the richness of ricotta cheese with the freshness of ripe tomatoes. This easy recipe is perfect for busy nights, offering comfort with minimal preparation time. Ideal for pasta lovers and vegetarians alike, it’s a quick weeknight dinner that’s both delicious and filling.
Ingredients
12 oz pasta (penne, spaghetti, or your favorite type)
1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5 oz) can crushed tomatoes
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
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Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
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Add Tomatoes and Seasonings: Stir in the crushed tomatoes, basil, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Simmer for about 5-7 minutes to let the flavors meld.
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Incorporate the Ricotta: Add ricotta cheese and Parmesan to the sauce. Stir until fully incorporated, creating a creamy consistency. If the sauce is too thick, add reserved pasta water to reach your desired texture.
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Combine Pasta and Sauce: Add the cooked pasta to the sauce, tossing to coat evenly.
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Serve: Garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve hot.
Notes
- Feel free to add vegetables like spinach or zucchini for extra flavor.
- For a heartier version, add grilled chicken, shrimp, or tofu.
- Vegan-friendly by swapping out dairy for plant-based cheese alternatives.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta, Vegetarian
- Method: Stovetop
- Cuisine: Italian
