Tomato Ricotta Pasta: A Delicious & Easy Recipe

Tomato Ricotta Pasta: Prepare to fall in love with your new favorite weeknight dinner! Imagine twirling perfectly cooked pasta, coated in a luscious, creamy sauce that bursts with the bright flavors of ripe tomatoes and the subtle sweetness of ricotta cheese. This isn’t just a meal; it’s an experience that will transport you to a sun-drenched Italian trattoria with every bite.

While the exact origins of combining tomatoes and ricotta in pasta dishes are somewhat hazy, the pairing itself is a testament to the beauty of Italian culinary tradition. Both ingredients are staples of the Mediterranean diet, celebrated for their simplicity and fresh, vibrant flavors. The use of ricotta, in particular, speaks to the resourcefulness of Italian cooks, who have long utilized this humble cheese to create incredibly satisfying and comforting meals.

People adore Tomato Ricotta Pasta for its incredible versatility and ease of preparation. It’s a dish that comes together in under 30 minutes, making it perfect for busy weeknights. The creamy texture is incredibly satisfying, and the combination of sweet tomatoes and mild ricotta is a flavor profile that appeals to almost everyone. Plus, it’s easily customizable! Add a sprinkle of red pepper flakes for a touch of heat, some fresh basil for an herbaceous note, or even some grilled chicken or sausage for a heartier meal. No matter how you choose to prepare it, this Tomato Ricotta Pasta is guaranteed to be a crowd-pleaser.

this Recipe

Ingredients:

• For the Pasta:
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• Water for boiling
• Salt for pasta water
• For the Tomato Sauce:
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon sugar (to balance acidity)
• Salt and freshly ground black pepper to taste
• For the Ricotta Cheese Mixture:
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• For Garnish (Optional):
• Fresh basil leaves
• Grated Parmesan cheese
• Extra virgin olive oil

Preparing the Ricotta Mixture:

First, let’s get the ricotta mixture ready. This is super easy and can be done while the pasta water is heating up. In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped fresh basil, egg, salt, and pepper. Mix everything together until it’s well combined and creamy. Don’t overmix it, just enough to incorporate all the ingredients. Set this aside for now.

Making the Tomato Sauce:

Now, let’s move on to the heart of the dish – the tomato sauce! This is where the magic happens. A good tomato sauce can make or break a pasta dish, so let’s take our time and do it right.

1. Sauté the Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes, or until the garlic is fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter.
2. Add the Tomatoes: Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, sugar, salt, and pepper. Bring the sauce to a simmer.
3. Simmer the Sauce: Reduce the heat to low, cover the pot, and let the sauce simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together and the richer the sauce will become. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can add a little bit of water to thin it out. I usually taste the sauce after about 30 minutes and adjust the seasonings as needed. Sometimes it needs a little more salt, pepper, or even a pinch more sugar.

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooking. This is pretty straightforward, but there are a few key things to keep in mind.

1. Boil the Water: Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the water. This is important because the pasta will absorb the salt as it cooks, which will season it from the inside out. I usually add about a tablespoon of salt for every gallon of water.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until it’s al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm but not hard. It should have a slight bite to it. Start checking the pasta a minute or two before the recommended cooking time, just to make sure you don’t overcook it.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It will help to create a creamy sauce and will help the sauce cling to the pasta.
4. Drain the Pasta: Drain the pasta in a colander. Don’t rinse it! Rinsing the pasta will wash away the starch, which we want to keep.

Combining Everything:

Now for the best part – putting it all together!

1. Add Pasta to Sauce: Add the drained pasta to the pot with the tomato sauce. Toss to coat the pasta evenly with the sauce.
2. Incorporate Ricotta: Dollop spoonfuls of the ricotta cheese mixture over the pasta. Gently stir to incorporate the ricotta into the sauce and pasta. Don’t overmix it, you want to keep some of the ricotta in distinct clumps. If the sauce is too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
3. Serve Immediately: Serve the pasta immediately. Garnish with fresh basil leaves, grated Parmesan cheese, and a drizzle of extra virgin olive oil, if desired.

Tips and Variations:

This Tomato Ricotta Pasta is delicious as is, but here are a few ideas to customize it to your liking:

• Add Meat: Brown some ground beef, Italian sausage, or pancetta and add it to the tomato sauce for a heartier meal.
• Add Vegetables: Sauté some onions, bell peppers, mushrooms, or zucchini and add them to the tomato sauce for extra flavor and nutrients.
• Use Different Cheese: Substitute the ricotta cheese with mascarpone cheese for a richer, creamier flavor. You can also add a sprinkle of mozzarella cheese on top and bake the pasta until the cheese is melted and bubbly.
• Make it Spicy: Add more red pepper flakes to the tomato sauce for a spicier kick. You can also use a spicy Italian sausage.
• Add Fresh Herbs: In addition to basil, try adding other fresh herbs like parsley, oregano, or thyme to the tomato sauce.
• Bake it: Transfer the pasta to a baking dish, top with mozzarella cheese, and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.

Make Ahead Instructions:

You can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you’re ready to make the pasta, simply reheat the sauce and proceed with the recipe. The ricotta mixture can also be prepared ahead of time and stored in the refrigerator for up to 24 hours. However, it’s best to cook the pasta fresh, as it can become mushy if it sits for too long.

Storage Instructions:

Leftover Tomato Ricotta Pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it or heat it in a skillet over medium heat until warmed through. You may need to add a little bit of water or milk to loosen up the sauce.

Serving Suggestions:

This Tomato Ricotta Pasta is a complete meal on its own, but it also pairs well with a variety of side dishes. Here are a few ideas:

• Garlic bread
• A simple green salad
• Roasted vegetables
• Bruschetta
• Caprese salad

I hope you enjoy this recipe as much as I do! It’s a family favorite and I’m sure it will become one of yours too. Happy cooking!

Conclusion:

This Tomato Ricotta Pasta isn’t just another pasta dish; it’s a symphony of flavors and textures that will leave you craving more. The creamy ricotta perfectly complements the bright acidity of the tomatoes, creating a harmonious balance that’s both comforting and exciting. It’s quick enough for a weeknight meal but elegant enough to serve to guests. Trust me, once you try it, it’ll become a staple in your recipe rotation.

But why is this recipe a must-try? Beyond the incredible taste, it’s incredibly versatile. You can easily adapt it to your preferences and dietary needs. Feeling adventurous? Add a pinch of red pepper flakes for a touch of heat. Want to boost the protein? Toss in some grilled chicken or shrimp. Vegetarian? Sauté some zucchini, bell peppers, or spinach and stir them into the sauce. The possibilities are truly endless!

For serving suggestions, I personally love to garnish it with a generous sprinkle of fresh basil and a drizzle of high-quality olive oil. A side of crusty bread is perfect for soaking up all that delicious sauce. If you’re looking to make it a complete meal, a simple green salad with a light vinaigrette would be a wonderful addition. And for a truly decadent experience, try topping it with a dollop of pesto before serving.

Here are a few variations to get your creative juices flowing:

Variations to Try:

* Spicy Tomato Ricotta Pasta: Add 1/2 teaspoon of red pepper flakes to the sauce while it’s simmering.
* Creamy Pesto Tomato Ricotta Pasta: Stir in 2 tablespoons of pesto just before serving.
* Vegetable-Packed Tomato Ricotta Pasta: Sauté your favorite vegetables (zucchini, bell peppers, spinach) and add them to the sauce.
* Tomato Ricotta Pasta with Sausage: Brown Italian sausage and add it to the sauce for a heartier meal.
* Baked Tomato Ricotta Pasta: Combine the cooked pasta and sauce in a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown.

I’m so confident that you’ll love this recipe that I urge you to give it a try. It’s a simple, satisfying, and utterly delicious way to enjoy the classic combination of tomatoes and ricotta. The beauty of this Tomato Ricotta Pasta lies in its simplicity and the way it allows the fresh ingredients to shine. It’s a dish that’s both comforting and elegant, perfect for any occasion.

Don’t be afraid to experiment and make it your own! I’m eager to hear about your experiences. Did you add any special ingredients? Did you make any modifications? What did you serve it with? Please share your thoughts and photos in the comments below. I can’t wait to see what culinary creations you come up with! Happy cooking! Let me know what you think of my take on this classic dish!