Ingredients
Scale
- 8 oz (225 g) of pasta (penne, spaghetti, or your favorite type)
- 1 cup (250 g) of fresh ricotta cheese
- 2 cups of ripe, diced tomatoes or cherry tomatoes halved
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/4 teaspoon of red pepper flakes (optional)
- Fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Dice the tomatoes, mince the garlic, and chop the basil while waiting for the water.
- Cook the pasta until al dente according to package instructions. Drain and reserve a cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute.
- Add diced tomatoes and cook for 3-4 minutes until softened.
- Lower heat, add ricotta cheese, and stir gently. If too thick, add reserved pasta water to reach desired consistency. Season with salt and pepper.
- Add cooked pasta to the skillet, toss to coat in the sauce, and stir in chopped basil.
- Serve immediately with grated Parmesan and extra basil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove, adding water or olive oil to maintain creamy texture.
- Avoid freezing the dish, as ricotta may change in texture when thawed.
- Enhance flavor with a drizzle of olive oil or a sprinkle of chili flakes.
- For more substance, add grilled chicken or sautéed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg