Tomato Ricotta Pasta
Creamy Tomato Ricotta Pasta with fresh Roma tomatoes or canned, garlic, herbs, and silky ricotta sauce over al dente pasta. Quick 25-min dinner.
Equipment
- Large pot
- Skillet
- Wooden spoon
Ingredients
- 12 oz pasta (spaghetti, penne or fettuccine)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 14.5 oz can crushed tomatoes or 4 fresh Roma tomatoes, chopped
- 1 tsp dried oregano
- 0.5 tsp dried basil
- 0.25 tsp red pepper flakes optional
- Salt and black pepper to taste
- 0.5 cup ricotta cheese
- 0.25 cup grated Parmesan cheese
- Fresh basil or parsley chopped, for garnish
- 1 tsp balsamic vinegar optional
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain, reserving 1/2 cup pasta water.
- Heat olive oil in skillet over medium. Sauté garlic 1 min until fragrant.
- Add crushed tomatoes, oregano, basil, pepper flakes. Simmer 5-7 min.
- Reduce heat. Stir in ricotta until creamy, adding pasta water if needed.
- Toss in pasta and Parmesan. Season with salt, pepper, balsamic.
- Garnish with fresh herbs and serve immediately.
Notes
For richer flavor, use whole milk ricotta.
- Use fresh Roma tomatoes in season for brighter taste.
- Add spinach for veggies.
- Low-fat ricotta lightens it up.