Creamy Tomato Ricotta Pasta
A delightful blend of creamy ricotta and rich tomato sauce, this pasta dish is perfect for any weeknight dinner.
Equipment
- 1 large saucepan
- 1 Large pot
- 1 strainer
Ingredients
Main Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 cup ricotta cheese
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese for serving
Instructions
Preparation
- Heat olive oil in a large saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes and bring to a simmer. Cook for 15 minutes, stirring occasionally.
- Stir in ricotta cheese and fresh basil into the tomato sauce. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
Cooking the Pasta
- While the sauce is simmering, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- Add the cooked spaghetti to the sauce, tossing to combine. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serving
- Divide the pasta among serving plates. Top with grated Parmesan cheese and additional basil if desired. Serve immediately.
Storage
- Place any leftover pasta in an airtight container and store in the refrigerator for up to three days.
- To reheat, place the pasta in a saucepan over low heat. Add a splash of water or broth to loosen the sauce and stir occasionally until heated through.
Notes
Pro Tips: Use high-quality tomatoes for the best flavor. Reserve pasta water to adjust sauce consistency. Ingredient Substitutions: Cottage cheese can replace ricotta. Whole wheat pasta can be used for added nutrition. How to Serve: Pair with a green salad or garlic bread. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Prepare sauce in advance and reheat when ready to serve.