Description
A creamy and comforting pasta dish made with ripe tomatoes and smooth ricotta cheese. This simple yet flavorful meal can be served as a weeknight dinner or dressed up with chicken, roasted tomatoes, or fresh basil and parmesan oil for a more elegant touch.
Ingredients
🛒 Ingredients (serves 4):
For the Pasta:
12 oz pasta (penne, fusilli, or your favorite)
Salt, for pasta water
For the Tomato Ricotta Sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
4–5 medium ripe tomatoes, chopped (or 1 can crushed tomatoes)
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
1 cup ricotta cheese
1/4 cup grated parmesan cheese
Fresh basil leaves, for garnish
Optional Add-ins:
1 cup cooked chicken, sliced or shredded
1/2 cup roasted cherry tomatoes
Drizzle of basil parmesan oil
Instructions
📝 Instructions:
Step 1: Cook Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
Step 2: Make Sauce
Heat olive oil in a large skillet over medium heat. Add garlic and onion; sauté until fragrant and translucent.
Add chopped tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 10–15 minutes until tomatoes break down and sauce thickens slightly.
Step 3: Add Ricotta
Reduce heat to low. Stir in ricotta and parmesan until creamy. Add reserved pasta water as needed to reach desired consistency.
Step 4: Combine Pasta and Sauce
Toss cooked pasta in the sauce until evenly coated. Add cooked chicken or roasted tomatoes if using.
Step 5: Serve
Garnish with fresh basil and a drizzle of basil parmesan oil. Serve immediately.
Notes
- Make it extra creamy: Use full-fat ricotta and stir gently to avoid curdling.
- Quick weeknight option: Use store-bought tomato sauce and add ricotta for a shortcut.
- Make ahead: Sauce can be prepared a day in advance; reheat gently before tossing with pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / Pasta
- Method: Stovetop / Sautéed / Tossed
- Cuisine: Italian