Even the simplest of dishes can evoke a spectrum of emotions, and Tomato Ricotta Pasta is one such culinary gem. I can’t recall a more comforting meal than this—a delightful union of creamy ricotta and vibrant, zesty tomatoes. It’s often my go-to when I’m craving something hearty yet uncomplicated, wrapping me in warmth like a well-loved blanket after a long day. Whether it’s a quick weeknight dinner or an inviting meal for friends, this fuss-free recipe shines through, proving that amazing food doesn’t always have to be elaborate.
Why you’ll love this dish
This dish truly encapsulates the essence of simple, home-cooked goodness. First off, it’s unbelievably quick to prepare—perfect for those evenings when time is short but your appetite is big. In just about 30 minutes, you can create a warm, inviting plate of pasta that gathers everyone around the table, eager to dig in.
Budget-wise, it’s a winner too! The ingredients are straightforward, with most likely a good portion already stocked in your pantry. Plus, ricotta cheese brings a luscious creaminess to the sauce which children adore—making this a family-approved dish that doesn’t skimp on flavor.
“This Tomato Ricotta Pasta was a hit at our family dinner! Simple yet packed with flavor, it’s definitely going into our regular rotation.” — A Happy Home Cook
Preparing Tomato Ricotta Pasta
Creating this dish is a joyous journey, one that marries delightful flavors without overwhelming your senses. To begin, you’ll want to cook your pasta until it’s just right—al dente, as they say. Simultaneously, you’ll be whisking together a vibrant tomato sauce, simmering down into a rich, comforting base that practically begs for that creamy ricotta. The flavors meld beautifully, creating a deliciously textured sauce that clings to the pasta perfectly.
All of this comes together in just a matter of moments, leaving you with an aromatic dish that feels rich yet is remarkably easy to prepare. Let’s dive into the ingredients you’ll need to gather!
What you’ll need
To cook this delicious Tomato Ricotta Pasta, gather the following ingredients:
- 12 oz (340g) pasta (choose your favorite—spaghetti, penne, or fettuccine all work beautifully)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- Salt and pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Optional: 1 tbsp balsamic vinegar for an added depth of flavor
Feel free to experiment with the brand of pasta or even substitute ricotta with cottage cheese if you’re looking for a lighter option. The beauty of this recipe lies in its flexibility!
Directions to follow
Cook the pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and follow the package directions, cooking until al dente. Drain, but make sure to reserve about 1/2 cup of that pasta water. Set the pasta aside and let it rest for a moment.
Prepare the sauce: In a large skillet over medium heat, heat the olive oil. Add the minced garlic, cooking for 1-2 minutes until fragrant, but take care not to let it brown.
Incorporate the tomatoes and seasonings: Pour in the crushed tomatoes along with the oregano, basil, and those red pepper flakes if you’re going for some added zing. Stir it all together and bring to a gentle simmer. Give it about 5-7 minutes to allow those flavors to blend harmoniously.
Stir in the ricotta: Lower the heat and incorporate the ricotta cheese into the sauce, allowing it to meld together—cook for 2-3 more minutes until everything is warmed through and creamy. If your sauce is looking too thick, simply add in a splash of the reserved pasta water until you reach the desired consistency.
Combine pasta and sauce: Toss your drained pasta into the skillet, mixing gently to coat it evenly with that luscious sauce. Sprinkle in the grated Parmesan cheese and give it another gentle toss.
Taste and adjust: Take a moment to taste your glorious creation. Add salt and pepper according to your preference, and if you’re feeling adventurous, drizzle in the balsamic vinegar to elevate those flavors.
Serve: Plate your pasta, garnishing it with fresh basil or parsley for a pop of color. Enjoy immediately, and watch as faces light up around the table.
How to serve Tomato Ricotta Pasta
When it comes to serving Tomato Ricotta Pasta, presentation is key. You want to plate it in a way that invites everyone to indulge. A sprinkle of freshly torn basil adds a delightful aroma and splash of color, while a dusting of extra Parmesan makes for an irresistible finish.
Consider pairing it with a crisp green side salad dressed lightly with lemon vinaigrette to balance the meal. A crusty loaf of freshly baked bread is always welcome, perfect for sopping up any remaining sauce. And, if you’re in the mood for wine, a light white wine or a fruity red can make a lovely companion.
Storage and reheating tips
If you happen to have leftovers (which I highly doubt because it’s that delicious), store them in an airtight container in the refrigerator. It should keep fresh for about 3-4 days. For reheating, I recommend warming it on the stovetop over low heat, adding that reserved pasta water if needed to loosen things up.
Thinking ahead? This dish can also be frozen. Just ensure it’s stored in a freezer-safe container. When you’re ready to enjoy it again, let it thaw in the fridge overnight before reheating—it’s almost as good as day one!
Helpful cooking tips
Fresh is best: Whenever possible, opt for fresh herbs rather than dried for a brighter flavor. If you have basil or parsley growing—use it!
Season the water: Don’t forget to salt your pasta water; it should taste like the sea! This is essential for giving the pasta its first layer of flavor.
Adjust the creaminess: If you prefer a creamier version, feel free to double the ricotta. The more, the merrier, I say!
Enhance with veggies: Want to sneak in some veggies? Sauté some spinach or zucchini with the garlic for a pop of color and nutrition.
Recipe variations
Spicy version: Craving a kick? Add sliced jalapeños or a splash of hot sauce to the sauce to turn up the heat.
Veggie lovers: Toss in cooked eggplant or cherry tomatoes for a burst of flavor and color—perfect for making this dish even more vibrant.
Herb swaps: Instead of regular basil and oregano, experiment with thyme or rosemary for a unique twist.
Protein boost: Add cooked chicken or sautéed shrimp for an added protein punch that transforms this dish into a heartier meal.
Your questions answered
How long does it take to prepare?
This entire dish comes together in about 30 minutes, making it an ideal choice for a weeknight dinner.
Can I use fresh tomatoes instead of canned?
Absolutely! Just be sure to blanch and chop them before using. A mix of fresh and canned can also provide a delightful depth of flavor.
Is it safe to store leftover pasta in the fridge?
Yes, as long as it’s in an airtight container and consumed within 3-4 days.
Can I adjust the recipe for dietary restrictions?
Certainly! Substitute gluten-free pasta for a gluten-free version, or use vegan ricotta and cheese to make it dairy-free.
Dive into the joyful experience of making Tomato Ricotta Pasta; it’s more than just a meal—it’s a warm hug for your taste buds. Enjoy every delightful bite!
Tomato Ricotta Pasta
Ingredients
Method
- Bring a large pot of salted water to a boil, add pasta and cook until al dente according to package directions.
- Drain pasta but reserve about 1/2 cup of pasta water.
- In a large skillet over medium heat, heat olive oil.
- Add minced garlic and cook for 1-2 minutes until fragrant.
- Pour in crushed tomatoes, dried oregano, dried basil, and red pepper flakes if using, and bring to a gentle simmer.
- Simmer for 5-7 minutes to allow flavors to blend.
- Lower the heat and stir in ricotta cheese, cooking for an additional 2-3 minutes until warmed through.
- Add reserved pasta water if sauce is too thick.
- Toss drained pasta into the sauce, mixing gently to coat.
- Sprinkle in grated Parmesan cheese and toss again.
- Taste and adjust seasoning with salt, pepper, and balsamic vinegar if desired.
- Plate pasta and garnish with fresh basil or parsley.
- Serve immediately and enjoy!