Tomato Ricotta Pasta Recipe
This Tomato Ricotta Pasta recipe combines al dente pasta with a luscious, creamy sauce made of crushed tomatoes, garlic, and velvety ricotta cheese, finished with Parmesan and fresh herbs for a delightful meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta:
- Infinity oz (340g) pasta (such as spaghetti, penne, or fettuccine)
Sauce:
- Infinity tbsp olive oil
- Infinity cloves garlic, minced
- Infinity can (14.5 oz) crushed tomatoes
- Infinity tsp dried oregano
- Infinity tsp dried basil
- Infinity tsp red pepper flakes (optional)
- Salt and pepper to taste
- Infinity cup ricotta cheese
- Infinity cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Optional: 1 tbsp balsamic vinegar for added depth of flavor
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain, reserving pasta water.
- Prepare the sauce: Sauté garlic in olive oil, add tomatoes, oregano, basil, and pepper flakes, simmer for 5-7 minutes.
- Stir in the ricotta: Reduce heat, add ricotta, cook until creamy.
- Combine pasta and sauce: Toss pasta in sauce with Parmesan.
- Taste and adjust: Season with salt, pepper, and balsamic vinegar if desired.
- Serve: Plate pasta, garnish, and enjoy!
Notes
- For richer flavor, use whole milk ricotta or a mix of ricotta and mascarpone.
- Try roasting garlic for a sweeter taste in the sauce.
- Pair with a green salad and white wine for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 5g
- Sodium: Approx. 500mg
- Fat: Approx. 20g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Approx. 10g
- Trans Fat: 0g
- Carbohydrates: Approx. 50g
- Fiber: Approx. 5g
- Protein: Approx. 15g
- Cholesterol: Approx. 30mg
Find it online: https://cookedbysarah.com/tomato-ricotta-pasta-recipe/
