1-Pot Tomato Ricotta Pasta
1-Pot Tomato Ricotta Pasta is not just a meal; it’s a delightful experience that celebrates the simple pleasures of food. Imagine twirling creamy, luscious pasta around your fork, the vibrant colors of fresh tomatoes and basil dancing on your plate. Its enticing aroma fills your kitchen, compelling everyone to gather around the table. This dish is a perfect blend of taste and convenience, making it an invaluable addition to your weeknight dinners. With just one pot and a few easy steps, this recipe offers a hassle-free cooking experience that leaves you with minimal cleanup and maximum satisfaction.
Why You’ll Love This Recipe
There are so many reasons to love 1-Pot Tomato Ricotta Pasta! First and foremost, it’s marvelously easy to prepare. With minimal ingredients and a straightforward cooking process, even those new to the kitchen can whip this up effortlessly. Perfect for busy families, this dish boasts a delightful taste that appeals to both adults and kids. Additionally, it cooks quickly, taking only about 30 minutes from start to finish, so you can enjoy a wholesome meal even on the busiest of nights. Its vibrant ingredients bring a burst of flavor that will leave you wanting more, making it a go-to recipe for any occasion!
For 1-Pot Tomato Ricotta Pasta
- 12 oz penne pasta: Choose high-quality pasta that holds sauces well.
- 2 tbsp olive oil: For a rich flavor and healthy fats.
- 3 cloves garlic, minced: Adds depth and aroma.
- 1/2 tsp crushed red pepper flakes: Ideal for a gentle kick.
- 2 cups cherry tomatoes or 1 can (14.5 oz) diced tomatoes: Fresh is best, but canned offers convenience.
- 1/2 tsp salt: Enhances all flavors.
- 1/4 tsp black pepper: Adds subtle warmth.
- 1 cup ricotta cheese: For creaminess and a slight sweetness.
- 1/3 cup grated Parmesan cheese: Imparts a savory punch.
- 1/4 cup fresh basil, chopped: Freshness and brightness in every bite.
- 3/4 cup reserved pasta water (as needed): Adjusts the sauce consistency to your liking.
Step-by-Step Directions
Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the penne pasta and cook it until just shy of al dente for that perfect bite. Don’t forget to reserve about 3/4 cup of that flavorful pasta water before draining!
Sauté Aromatics: In the same pot, heat olive oil over medium heat. Once hot, add the minced garlic and crushed red pepper flakes. Sauté until fragrant, about 1 to 2 minutes. The aroma will guide you to the next step!
Add Tomatoes: Throw in the cherry tomatoes or canned diced tomatoes. Season with salt and pepper, then let this simmer for 7 to 10 minutes until the tomatoes are softened and their juices have mingled, creating a delicious sauce.
Make It Creamy: Lower the heat and stir in the ricotta cheese. Mix until the sauce becomes creamy and smooth. The ricotta adds a wonderful richness that beautifully blends with the tomatoes.
Combine Everything: Add the cooked pasta back to the pot and toss to coat. Be mindful to add the reserved pasta water a little at a time until you reach your desired sauce consistency—silky and satisfying.
Finish with Flavors: Stir in the grated Parmesan and fresh basil, mixing well until everything is well combined. Feel free to taste and adjust seasoning as needed.
Serve: Dish out your pasta while it’s still hot, garnishing with extra Parmesan and a sprinkle of fresh basil. Your 1-Pot Tomato Ricotta Pasta is now ready to impress!
Tips & Tricks
To elevate your 1-Pot Tomato Ricotta Pasta, consider adding a handful of sautéed spinach or kale for a nutritional boost. For extra richness, you can mix in a bit of mascarpone cheese along with the ricotta. If you like a hint of freshness, a splash of lemon juice or zest can brighten up the flavors beautifully. Also, cook the pasta just shy of al dente since it will continue to cook slightly while combining with the sauce.
Serving Suggestions & Pairings
This dish shines on its own, but to create a well-rounded meal, serve it alongside a simple green salad drizzled with balsamic vinaigrette. Complement it with garlic bread for dunking into the creamy sauce. For a refreshing touch, pair it with a chilled glass of sparkling water infused with lemon or mint.
Nutritional Information
Each serving of 1-Pot Tomato Ricotta Pasta, roughly 1 cup, contains approximately 400 calories. The dish is rich in healthy fats from olive oil, protein from ricotta and Parmesan cheeses, and vitamins from fresh tomatoes and basil. If you’re looking to indulge a bit, adding extra cheese or a sprinkle of crispy pancetta can make it even more decadent.
Storing Tips & Variations For 1-Pot Tomato Ricotta Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you may want to add a splash of water or olive oil to loosen the sauce. For a meal prep option, consider making a double batch and freezing half for a quick weeknight dinner solution. You can also experiment with variations by swapping in other types of pasta or incorporating seasonal vegetables like zucchini or bell peppers.
Conclusion For 1-Pot Tomato Ricotta Pasta
1-Pot Tomato Ricotta Pasta is a delightful dish that not only satisfies the palate but also keeps the kitchen chaos to a minimum. Its simple preparations and beautiful flavors make it perfect for gatherings, family dinners, or a cozy night in. This recipe is calling your name, so don’t wait any longer—get cooking and treat yourself and your loved ones to this wonderful culinary experience!
FAQs
Can I use gluten-free pasta for this recipe?
Absolutely! Make sure to adjust the cooking time according to the package directions but follow the same process.How can I make this recipe vegetarian?
This recipe is already vegetarian-friendly! Ensure that any added extras, like cheese, fit your dietary preferences.Can I prepare this dish ahead of time?
Yes, you can prepare it up to the point of combining the pasta with the sauce. To enjoy it later, just store the components separately and mix everything when you’re ready to serve.What can I use instead of ricotta cheese?
Cream cheese or cottage cheese can work as alternatives. However, the texture and flavor may differ slightly.How can I make this dish spicy?
If you love heat, you can increase the amount of crushed red pepper flakes or add sliced jalapeños to the sautéed garlic for an extra kick!
1-Pot Tomato Ricotta Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful pasta dish that combines fresh tomatoes and ricotta cheese, making for a hassle-free weeknight meal with minimal cleanup.
Ingredients
- 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 penne pasta and cook until just shy of al dente. Reserve 3/4 cup pasta water before draining.
- In the same pot, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, and sauté until fragrant, about 1-2 minutes.
- Add cherry tomatoes or canned diced tomatoes, season with salt and pepper, and simmer for 7-10 minutes until softened.
- Lower the heat and stir in ricotta cheese until the sauce is creamy and smooth.
- Add the cooked pasta back to the pot and toss to coat, adding reserved pasta water until the desired sauce consistency is achieved.
- Stir in grated Parmesan and fresh basil, mixing well. Adjust seasoning as needed.
- Serve hot, garnished with extra Parmesan and fresh basil.
Notes
For added nutrition, consider incorporating sautéed spinach or kale. You can also mix in mascarpone for extra richness or a splash of lemon juice for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
