Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 cup of fresh ricotta cheese
- 2 cups of ripe cherry or roma tomatoes, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Prepare ingredients: chop tomatoes, mince garlic, and set aside ricotta cheese.
- Cook pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Sauté minced garlic until fragrant, about 1 minute. Add chopped tomatoes and red pepper flakes, cook until tomatoes soften, about 5 minutes.
- Reduce heat and stir in ricotta cheese, mixing to create a velvety sauce. Add reserved pasta water gradually to reach desired consistency. Season with salt and black pepper.
- Add cooked pasta to the skillet, toss gently to coat, and cook for an additional 2 minutes to meld flavors.
Notes
- Use ripe, high-quality tomatoes for the best flavor.
- Adjust garlic and red pepper flakes to taste.
- Stir in fresh herbs like basil or parsley at the end for extra aroma.
- For a richer sauce, add a splash of heavy cream or a dollop of ricotta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 430 Kcal
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg