Description
Indulge in the delightful flavors of Tomato Ricotta Pasta, a quick and creamy dish that pairs fresh tomatoes with rich ricotta cheese. This comforting recipe comes together in under 30 minutes and is perfect for weeknight dinners or impressing guests at gatherings. The vibrant colors and robust flavors make it an instant favorite, leaving everyone craving more.
Ingredients
Scale
- 8 oz short pasta (penne or fusilli)
- 2 cups ripe tomatoes, chopped
- 1 cup whole milk ricotta cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Cook the pasta al dente in salted boiling water for 8-10 minutes. Drain, reserving some pasta water.
- In a skillet, heat olive oil over medium heat; sauté minced garlic until golden.
- Add chopped tomatoes and season with salt and pepper; cook until softened (about 5 minutes).
- Lower heat, stir in ricotta until creamy. Adjust seasoning as needed.
- Combine cooked pasta with the sauce, adding reserved pasta water for desired creaminess.
- Fold in torn basil leaves; serve hot with extra basil for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 400
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg