Penne with Ricotta and Tomato

Penne with Ricotta and Tomato is a simple and tasty first course, perfect for when you’re short on time but don’t want to sacrifice flavor.

Ingredients

• 320 g of penne
• 250 g of ricotta
• 400 g of peeled tomatoes (or fresh if in season)
• 1 clove of garlic
• Fresh basil to taste
• Extra virgin olive oil
• Salt and pepper
• Grated Parmesan cheese (optional)

Preparation

1. Start by boiling water for the pasta in a large pot, and once it reaches a boil, salt it and cook the penne according to the package instructions to have them al dente.
2. Meanwhile, prepare the sauce. In a large skillet, sauté the garlic clove with some extra virgin olive oil, taking care not to burn it.
3. Add the peeled tomatoes to the sauté. If you are using fresh tomatoes, remember to blanch them for a few minutes, peel them, and cut them into cubes before adding them to the skillet. Cook over medium heat for about 10-15 minutes. Crush the tomatoes with a fork to have a more uniform sauce, and season with salt and pepper.
4. A couple of minutes before the sauce is ready, add the ricotta and stir well to melt it and create a cream that will combine with the tomato sauce. If the ricotta is too thick, you can add a little pasta cooking water to make it more fluid.
5. Drain the pasta al dente and transfer it to the skillet with the sauce. Toss them together for a minute so that the sauce coats the penne well.
6. Serve immediately, garnishing each plate with fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese.

Curiosity

This recipe is an example of how you can create a delicious and creamy dish without using cream or other heavy ingredients. Ricotta provides a delicate creaminess that pairs well with the freshness of the tomatoes and the vibrancy of the basil, making the dish a classic Italian comfort food.