Tomato Ricotta Pasta Recipe Easy
This creamy Tomato Ricotta Pasta is a celebration of simple, fresh ingredients coming together for a luxuriously easy dinner. The combination of sweet, juicy tomatoes and rich, whole milk ricotta creates a sauce that’s both light and indulgent. After testing numerous versions, I’ve perfected this method for a consistently silky texture that comes together in about the time it takes to boil your pasta, making it a reliable weeknight favorite.
PrintTomato Ricotta Pasta Recipe
Ingredients
- Pasta: 12 ounces (340g) of your favorite pasta (spaghetti, penne, fusilli, or rigatoni all work well)
- Olive Oil: 2 tablespoons extra virgin olive oil
- Garlic: 3 cloves garlic, minced
- Tomatoes: 4 medium ripe tomatoes, diced (or 1 can (14.5 ounces) of diced tomatoes)
- Ricotta Cheese: 1 cup whole milk ricotta cheese
- Fresh Basil: ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
- Parmesan Cheese: ¼ cup freshly grated Parmesan cheese, plus extra for serving
- Red Pepper Flakes: ¼ teaspoon (optional, for a little heat)
- Salt and Pepper: To taste
- Pine Nuts or Walnuts (Optional): ¼ cup for added crunch
Instructions
- 1. Cook the Pasta
- 2. Prepare the Tomato Sauce
- 3. Combine the Ricotta Cheese and Pasta
- 4. Finish and Serve
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