Description
A creamy, saucy pasta that captures the essence of ripe tomatoes and rich ricotta, all prepared in just one pot.
Ingredients
Scale
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 3/4 cup reserved pasta water (as needed)
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook until just shy of al dente. Reserve 3/4 cup of pasta water before draining.
- In the same pot, heat olive oil over medium heat. Add the minced garlic and crushed red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Add the cherry tomatoes or canned diced tomatoes to the pot. Season with salt and pepper, then simmer for 7–10 minutes until softened.
- Lower the heat and stir in the ricotta cheese, mixing until creamy and smooth.
- Add the cooked pasta back to the pot. Toss to coat in the sauce, adjusting with reserved pasta water as needed.
- Stir in the grated Parmesan and fresh basil, mixing thoroughly. Adjust seasoning if necessary.
- Serve hot, garnished with extra Parmesan and basil.
Notes
For added flavor, use fresh ingredients and consider swapping in different vegetables or proteins.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg