Creamy Tomato Ricotta Pasta
This Creamy Tomato Ricotta Pasta combines the fresh tang of tomatoes with the velvety richness of ricotta cheese. It’s quick to prepare, budget-friendly, and adaptable for any occasion. The smooth sauce clings to every bite of pasta, creating a comforting and satisfying meal.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Scale
- 12 oz pasta (penne, rigatoni, or fusilli)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 3 cups fresh tomatoes, chopped (or 1 can crushed tomatoes, 28 oz)
- 1 cup ricotta cheese
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
- ½ cup fresh basil leaves, chopped (or 1 tsp dried Italian seasoning)
Instructions
- Fill a large pot with water, add a pinch of salt, and bring to a boil.
- Add pasta and cook according to package instructions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds, stirring constantly to prevent browning.
- Add chopped fresh tomatoes (or canned crushed tomatoes) to the skillet. Stir in salt, pepper, and chili flakes if using.
- Lower heat slightly and let the sauce simmer for 8–10 minutes, stirring occasionally until tomatoes soften and flavors blend.
- Reduce heat to low. Stir in ricotta cheese until fully combined, forming a creamy sauce. Add a splash of reserved pasta water if the sauce is too thick.
- Transfer drained pasta into the skillet. Toss well so each piece is coated with the creamy tomato sauce.
- Sprinkle chopped fresh basil or dried seasoning. Stir gently to combine, keeping the herbs fresh and aromatic.
- Serve hot, with extra basil as garnish if desired.
Notes
For a lighter version, use low-fat ricotta cheese and whole-wheat pasta.
You can add vegetables like spinach or zucchini for extra nutrition.
This recipe is adaptable to gluten-free pasta varieties.
Find it online: https://quickrecipetricks.com/creamy-tomato-ricotta-pasta/