Pasta With Ricotta And Tomato Sauce

Pasta with Ricotta and Tomato Sauce, a quick pasta recipe featuring a ricotta-based creamy sauce. It comes together in less than 20 minutes and is so easy to make for any meal!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Servings person

Calories 832kcal

Author Pina Bresciani

Ingredients

100 grams penne pasta
2 tablespoon olive oil extra virgin
1 tablespoon onion chopped
1 cup cherry tomatoes halved
2 tablespoon fresh basil torn into pieces
⅓ cup ricotta
2-3 tablespoon grated parmigiano reggiano, plus more for garnish
salt to taste

Instructions

Bring a pot of water to a boil, add salt, and drop the penne in. Cook until it's before al dente (about 2-3 minutes before it's done cooking, remove it from the pot and place it into the sauce – it will finish cooking in the sauce)
While the water is boiling/pasta is cooking, heat olive oil in a pan. Add the onion along with and sauté until onion is tender, about 3-5 minutes.
Add the halved cherry tomatoes, the basil, and season with salt, and cook down until burst, and they release their juices, about 8-10 minutes.
By this time, the pasta should be ready to add to the pan. Add the penne to the pan, along with a ladle of pasta water.
Continue to cook the pasta in the pan until the pasta water is absorbed and it is al dente. If it needs more time to cook, add more pasta water.
Add the ricotta to the pan, and stir everything together. Add pasta water if needed. Sprinkle in parmigiano reggiano and mix one more time. Plate and top with more parmigiano reggiano if desired!

Video

Notes

We used fresh tomatoes in this recipe, but you can used crushed strained tomatoes as well, or canned peeled plum tomatoes
Can substitute garlic for the onions if you prefer.

Nutrition