Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, rigatoni, or spaghetti)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) of diced tomatoes or 4 large fresh tomatoes, chopped
- ¾ cup (180 g) ricotta cheese
- ½ cup grated Parmesan cheese (optional but recommended)
- ½ teaspoon red pepper flakes (optional for added heat)
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the pasta in boiling salted water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Add chopped or canned tomatoes, salt, pepper, and red pepper flakes if using. Cook for 5-7 minutes until tomatoes soften and release juices.
- Reduce heat to low, then stir in ricotta cheese and Parmesan. Mix until creamy; add pasta water if needed to loosen the sauce.
- Add cooked pasta to the skillet, tossing to coat each strand with the sauce. Cook 1 additional minute.
- Garnish with chopped basil or parsley and optional extra Parmesan. Serve immediately.
Notes
- For a richer flavor, use freshly grated Parmesan cheese.
- Can be garnished with additional herbs or a drizzle of olive oil for extra flavor.
- Use fresh tomatoes for a more vibrant taste; blanch and peel if desired.
- This dish is best enjoyed immediately, but leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1/4 of the recipe)
- Calories: 410 kcal Kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: fifty g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 45 mg