Description
A creamy tomato ricotta pasta dish that’s perfect for a midday meal, offering a beautiful balance of richness and freshness.
Ingredients
Scale
- 250 g (2 cups) pasta (penne or fusilli recommended)
- 400 g (14 oz) fresh tomatoes, chopped
- 250 g (1 cup) ricotta cheese
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 tablespoons extra virgin olive oil
- a handful of fresh basil leaves, torn
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente, about 10–12 minutes. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is translucent.
- Add the chopped tomatoes to the skillet and cook for about 5–7 minutes until they begin to break down.
- Reduce heat and stir in ricotta cheese until creamy. Season with salt and black pepper.
- Toss the cooked pasta into the skillet and coat with the sauce. Add pasta water if too thick.
- Stir in fresh basil leaves for a bright finish.
- Plate while hot and serve, optionally adding more basil and olive oil.
Notes
Store any leftovers in an airtight container for up to 3 days. This dish can be frozen for up to a month. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg