Description
A quick and delicious pasta dish featuring fresh tomatoes and creamy ricotta cheese, perfect for busy weeknights.
Ingredients
Scale
- 250 g (2 cups) pasta (penne or fusilli recommended)
- 400 g (14 oz) fresh tomatoes, chopped
- 250 g (1 cup) ricotta cheese
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 tablespoons extra virgin olive oil
- A handful of fresh basil leaves, torn
- Salt, to taste
- Black pepper, to taste
Instructions
- Boil a large pot of salted water. Add pasta and cook until al dente, about 10–12 minutes. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; cook until onion is translucent.
- Add the chopped tomatoes to the skillet and cook for about 5–7 minutes until they begin to break down.
- Reduce heat and stir in ricotta cheese until creamy. Season with salt and black pepper.
- Toss the cooked pasta into the skillet and coat with the sauce. Add pasta water if too thick.
- Stir in fresh basil leaves for a bright finish.
- Plate while hot and serve, optionally adding more basil and olive oil.
Notes
For best flavor, use ripe tomatoes. Add cooked chicken or shrimp for extra protein. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg