Home

Pasta with Ricotta and Tomato

17/11/2023

Pasta with ricotta and tomato is a simple and tasty dish, typical of home-style Italian cooking. Here’s how to prepare it.

Ingredients

  • 320 g of pasta (penne, rigatoni, spaghetti, or whichever you prefer)
  • 250 g of fresh ricotta
  • 400 g of peeled tomatoes or tomato purée
  • 1 clove of garlic
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Fresh basil
  • Grated Parmesan cheese (optional)

Preparation

  1. Bring a pot of salted water to a boil for the pasta. Cook the pasta according to package instructions until al dente.

  2. Meanwhile, in a large pan, heat a couple of tablespoons of extra virgin olive oil and sauté the peeled garlic clove until it becomes golden. If preferred, the garlic can be removed after sautéing.

  3. Add the peeled tomatoes or tomato purée to the pan. If using peeled tomatoes, crush them slightly with a fork. Let cook over medium heat for about 10-15 minutes, until the sauce reduces slightly and becomes flavorful. Adjust salt and pepper to taste.

  4. Lower the heat and add the ricotta to the tomato sauce, mixing until a smooth cream is obtained. If the ricotta is too thick, add a little pasta cooking water to dilute it.

  5. Drain the pasta, reserving some of the cooking water. Pour the pasta into the pan with the tomato and ricotta sauce, stir well to ensure the pasta is evenly coated with the sauce. If necessary, add a bit of the cooking water to reach the desired consistency.

  6. Turn off the heat and add hand-torn fresh basil leaves to keep their fragrance intact, stirring one last time.

Serve immediately with a sprinkle of grated Parmesan if desired.

Curiosity

The traditional recipe does not include Parmesan on pasta with ricotta to maintain the delicate taste of the ricotta which would otherwise be overshadowed by the stronger flavor of the aged cheese. However, many add it to further enrich the dish.

Pasta with Ricotta and Tomato