Description
Tomato and Ricotta Pasta is a comforting dish that combines creamy ricotta with ripe, juicy tomatoes for an explosion of flavor. This simple yet elegant recipe is perfect for busy weeknights or special occasions, making it an ideal choice for cozy family dinners or intimate date nights. With its vibrant colors and delightful aroma, every bite will transport you to a sunny Italian kitchen.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups fresh ripe tomatoes, chopped
- 1 cup whole-milk ricotta cheese
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente (about 8-10 minutes). Drain, reserving some pasta water.
- In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute). Add chopped tomatoes and cook until softened.
- Lower the heat and stir in ricotta cheese, adding reserved pasta water gradually to achieve desired creaminess.
- Toss in the drained pasta and mix well until coated with the sauce.
- Season with salt, pepper, and fresh basil. Plate and top with grated Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 410
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 45mg
Keywords: Customize your dish by adding spinach or chili flakes for extra flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove with a splash of water to maintain creaminess.