Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, spaghetti, or rigatoni)
- 1 cup of ricotta cheese
- 1 can (14 oz) of diced tomatoes or 2 cups of fresh cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil or fresh basil leaves
- Salt and freshly ground black pepper to taste
- Red pepper flakes (optional for a spicy kick)
- Fresh parsley or basil for garnish
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve about half a cup of pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add tomatoes and cook for 5-7 minutes until softened. Season with salt, pepper, and red pepper flakes if desired.
- Reduce heat to low, stir in ricotta cheese until melted into the tomato mixture, creating a creamy sauce. Add reserved pasta water gradually if needed for desired consistency.
- Add cooked pasta to the skillet and toss to coat evenly. Cook for 2 more minutes. Stir in basil, adjust seasoning as needed.
Notes
- Use high-quality, fresh ingredients for optimal flavor.
- Feel free to add vegetables like spinach, zucchini, or mushrooms for extra nutrition.
- Adjust the amount of ricotta and pasta water to control creaminess.
- Garnish with fresh herbs for enhanced aroma and presentation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 440 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 30 mg