Description
A simple yet satisfying pasta dish combining creamy ricotta and vibrant tomatoes, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 12 ounces (340g) favorite pasta (spaghetti, penne, fusilli, or rigatoni)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 4 medium ripe tomatoes, diced (or 1 can (14.5 ounces) of diced tomatoes)
- 1 cup whole milk ricotta cheese
- ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
- ¼ cup freshly grated Parmesan cheese, plus extra for serving
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- ¼ cup pine nuts or walnuts (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about ½ cup of pasta water before draining.
- Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Add the diced tomatoes and season with salt, pepper, and red pepper flakes. Let it simmer for about 5-7 minutes until slightly thickened.
- In the skillet with the sauce, add the drained pasta, ricotta cheese, and a splash of reserved pasta water. Toss until the pasta is evenly coated.
- Remove from heat, stir in the fresh basil, and add more salt and pepper to taste. Serve with freshly grated Parmesan and a sprinkle of nuts for crunch.
Notes
Serve with a light salad or garlic bread. Store leftovers in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg