Description
Tomato ricotta pasta is a comforting and vibrant dish that combines the rich creaminess of ricotta with the freshness of ripe tomatoes and aromatic basil. Perfect for busy weeknight dinners or casual gatherings, this quick recipe delivers a delightful burst of flavor in every bite. In just under 30 minutes, you can have a meal that’s both impressive and satisfying.
Ingredients
Scale
- 8 oz pasta (spaghetti or penne)
- 2 cups fresh tomatoes, chopped
- 1 cup whole milk ricotta cheese
- 3 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping the tomatoes and basil; mince the garlic.
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente.
- In a skillet, heat olive oil over medium heat. Add minced garlic; sauté until fragrant. Add chopped tomatoes and cook until softened.
- Stir in ricotta cheese along with salt and pepper; mix until creamy.
- Drain the pasta and add it to the skillet; toss gently to combine with the sauce.
- Serve topped with fresh basil and an extra drizzle of olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg