Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups cherry tomatoes or ripe tomatoes, chopped
- 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup fresh basil, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Extra virgin olive oil for drizzling
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water for the sauce.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped tomatoes and cook until softened, about 5-7 minutes. Stir in red pepper flakes if you like a little heat. Season with salt and pepper to taste.
- Lower the heat and incorporate the ricotta cheese into the tomato mixture. Stir well until the ricotta melts and creates a velvety sauce. Add reserved pasta water as needed to adjust consistency. Mix in the grated Parmesan cheese and chopped fresh basil.
- Add the cooked pasta into the skillet with the sauce. Toss gently to coat the pasta with the creamy mixture. Adjust seasoning if necessary and drizzle with extra virgin olive oil before serving.
Notes
- Store leftovers in an airtight container and refrigerate within two hours. Best consumed within 2-3 days.
- When reheating, add a splash of water or olive oil to revive the sauce’s creaminess.
- This dish can be customized with grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 540 Kcal
- Sugar: 6g
- Sodium: 460mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg