Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 1 cup of fresh ricotta cheese
- 2 cups of ripe cherry or Roma tomatoes, chopped
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/2 teaspoon of red pepper flakes (optional)
- Fresh basil leaves, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside, reserving a cup of pasta water.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add chopped tomatoes and red pepper flakes. Cook for 5-7 minutes until tomatoes soften.
- Add ricotta cheese to the skillet, stirring gently until melted and well combined. If the sauce is too thick, add reserved pasta water gradually.
- Add cooked pasta to the skillet, tossing to coat with the sauce. Cook for 2-3 minutes for flavors to meld. Stir in chopped basil, then season with salt and black pepper.
Notes
- Use ripe, fresh tomatoes for the best flavor.
- Full-fat ricotta will give you a richer, creamier sauce.
- Feel free to add other herbs like oregano or thyme for extra flavor.
- For gluten-free options, substitute with gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 420 kcal Kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 35 mg