A creamy and delicious Tomato Ricotta Pasta that is easy to make and perfect for any occasion.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Pasta
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 ounces pasta (spaghetti or penne)
1 tablespoon olive oil
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves for garnish
Instructions
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Add the drained diced tomatoes, oregano, and red pepper flakes (if using) to the skillet. Cook for about 5 minutes, stirring occasionally, until heated through.
Reduce the heat to low and stir in the ricotta cheese and half of the Parmesan cheese. Mix until well combined and creamy. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. Season with salt and pepper to taste.
Serve immediately, garnished with the remaining Parmesan cheese and fresh basil leaves.
Notes
For a protein boost, add cooked chicken or shrimp to the pasta.
For a fresh twist, incorporate sautéed spinach or arugula just before serving.