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
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 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