Ingredients
Scale
- 8 ounces pasta (e.g., penne or spaghetti)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Step 1: Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a little pasta water.
- Step 2: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Step 3: Pour in the crushed tomatoes and stir well. Let it simmer for about 5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
- Step 4: Reduce the heat to low and stir in the ricotta cheese until fully combined. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
- Step 5: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the creamy tomato sauce. Sprinkle in grated Parmesan cheese and mix until melted.
- Step 6: Serve hot, garnished with fresh basil leaves for an extra burst of flavor. Enjoy your creamy tomato ricotta pasta!
Notes
- For storage, keep any leftover creamy tomato ricotta pasta in an airtight container in the refrigerator for up to 3 days, and consider adding a splash of olive oil to help maintain moisture.
- When reheating, gently warm the pasta in a skillet over low heat, adding a bit of reserved pasta water or extra olive oil to revive the creaminess without drying it out.
- For a delightful twist, serve your pasta with a side salad or garlic bread, and consider pairing it with a light white grape juice with vinegar to complement the flavors.
- To enhance the dish's richness, try using whole milk ricotta instead of part-skim, and don't forget to reserve some fresh basil leaves not only for garnish but also to fold into the sauce for an aromatic boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked pasta with sauce
- Calories: 450
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Trans Fat: 0g
- Protein: 5g