Creamy Ricotta Tomato Pasta
Ready in only 30 minutes, this Creamy Ricotta Tomato Pasta with basil, garlic and parmigiano cheese is so luxurious and rich! It’s a great, last-minute dinner that’s both impressive and very easy to prepare–win-win!
Servings: 6 servings
Equipment
- Dutch oven or large skillet
Ingredients
- ¼ cup extra virgin olive oil + more for finishing
- ½ cup chopped fresh basil, divided
- 3 Tbsp chopped or thinly sliced garlic (use as much or as little as you’d like!)
- Pinch crushed red pepper (or more, if desired)
- 1 (28-ounce) can whole tomatoes, crushed by hand or 1 jar passata (See Notes.)
- ¾ tsp salt
- ½ tsp black pepper
- ¼ tsp dried oregano
- 1 pound short pasta + salt for pasta water
- 1 pound whole milk ricotta, at room temperature
- ⅓ cup grated Parmigiano-Reggiano, Grana Padano or parmesan cheese
- Freshly ground black pepper, for finishing (optional)
Instructions
- Prep and gather all ingredients according to the specifications above. Put a large pot of water on to boil for the pasta.(Please see the section above in the blog post for Step-By-Step instructions with photos.)
- Combine the olive oil, half the basil, garlic and crushed red pepper in a large skillet over medium low heat and cook until the garlic starts to soften and brown, about 3 to 4 minutes.¼ cup extra virgin olive oil, 3 Tbsp chopped or thinly sliced garlic, Pinch crushed red pepper
- Then, add the tomatoes, salt, black pepper and dried oregano and stir until well-combined.1 (28-ounce) can whole tomatoes,, ¾ tsp salt, ½ tsp black pepper, ¼ tsp dried oregano
- Cover and bring the tomato mixture to a simmer and simmer, partially covered, for 8 to 10 minutes or so to reduce and thicken the sauce, stirring occasionally. Then, hold the sauce on warm.
- Meanwhile, once the water comes to a boil, add salt, then the pasta and cook it for 2 minutes less than the package instructions, or two minutes less than al dente. Be sure to reserve at least 1 cup of the starchy pasta water.1 pound short pasta
- After the pasta has been cooking 5 minutes, turn the heat on the sauce to medium and stir in the ricotta cheese along with ½ cup pasta water to finish the sauce.1 pound whole milk ricotta,
- Transfer the pasta to the pan and allow it to finish cooking in the wonderful flavors of the sauce. Add more pasta water to increase moisture and to bring the sauce together if needed, about ½ cup at a time. Mix well.
- Once the pasta is al dente, turn off the heat and fold in the grated cheese, remaining fresh basil and some freshly ground black pepper. Drizzle lightly with some extra virgin olive oil. Stir well, then transfer to a serving platter. Buon Appetito!⅓ cup grated Parmigiano-Reggiano, Grana Padano or parmesan cheese
Notes
- Ricotta Cheese: For the best, creamiest results, use whole milk ricotta cheese in this recipe. If you prefer to use part-skim ricotta, be sure to strain out any excess liquid from it by placing it in a strainer over a bowl for at least one hour before using.
- Tomatoes: I generally prefer to use whole canned tomatoes and then hand crush them as they are less processed than other types, plus I prefer a chunky sauce. However, you can also use diced tomatoes, passata or crushed (if you prefer a smoother sauce) in this recipe. Also, choose a high-quality canned tomato, such as a San Marzano tomato, for this recipe. As there are so few ingredients, their quality really matters.
- Basil: You can use 1½-2 Tbsp dried basil if you do not have fresh. Add all of the dried basil at the same time as the sauce.
- Pasta Pot & Salt: Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- Pasta Water: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Grated Cheese: You can substitute the grated parmigiano with Pecorino-Romano cheese for a sharper, saltier kick.
- EVOO: Use a really great, extra virgin olive oil to drizzle over the finished pasta–it makes all the difference!
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
