Tomato Ricotta Pasta: A Delicious & Easy Recipe

Tomato Ricotta Pasta: Prepare to be transported to a sun-drenched Italian countryside with every single bite! This isn’t just another pasta dish; it’s a celebration of simple, fresh ingredients that come together in perfect harmony. Imagine twirling your fork around perfectly cooked pasta, coated in a luscious, creamy sauce bursting with the sweetness of ripe tomatoes and the delicate tang of ricotta cheese. Are you ready to experience pure pasta perfection?

The beauty of Tomato Ricotta Pasta lies in its simplicity. While pasta dishes have been a cornerstone of Italian cuisine for centuries, this particular combination highlights the regional specialties of Southern Italy, where both tomatoes and ricotta cheese are produced in abundance. It’s a dish that speaks of family gatherings, shared laughter, and the joy of savoring life’s simple pleasures.

People adore this dish for so many reasons! The creamy texture is incredibly comforting, while the bright acidity of the tomatoes keeps it from being too heavy. It’s quick and easy to prepare, making it a perfect weeknight meal, yet elegant enough to serve to guests. Plus, it’s incredibly versatile! You can add your favorite vegetables, herbs, or even a sprinkle of red pepper flakes for a touch of heat. Ultimately, it’s the delightful combination of flavors and textures that makes this Tomato Ricotta Pasta a timeless classic.

this Recipe

Ingredients:

• For the Pasta:
• 1 pound pasta (spaghetti, 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
• 1/2 cup dry red wine (optional, but adds depth of flavor)
• 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 whole milk ricotta cheese
• 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 Tomato Sauce:

1. Sauté the Garlic: In a large saucepan 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 this will make it bitter. I like to keep a close eye on it and stir frequently.
2. Add the Tomatoes and Wine: Pour in the crushed tomatoes and tomato sauce. If using red wine, add it now. The wine adds a lovely richness to the sauce, but it’s perfectly fine to omit it if you prefer.
3. Season the Sauce: Stir in the dried oregano, dried basil, sugar, salt, and pepper. Bring the sauce to a simmer.
4. Simmer the Sauce: Reduce the heat to low, cover the saucepan, 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. Stir occasionally to prevent sticking. I often find myself tasting and adjusting the seasonings during this time – feel free to add more salt, pepper, or herbs to your liking.

Preparing the Ricotta Cheese Mixture:

1. Combine the Ingredients: In a medium bowl, combine the ricotta cheese, Parmesan cheese, chopped fresh basil, egg, salt, and pepper. Mix well until everything is evenly incorporated. The egg helps to bind the mixture together and prevent it from being too runny.
2. Taste and Adjust: Give the ricotta mixture a taste and adjust the seasonings as needed. You might want to add a little more Parmesan cheese for extra flavor, or a pinch more salt and pepper.

Cooking the Pasta:

1. Boil the Water: Bring a large pot of salted water to a rolling boil. The amount of salt you add is important – it should taste like the sea! This seasons the pasta from the inside out.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite. Overcooked pasta will be mushy and unpleasant.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce and bind everything together.
4. Drain the Pasta: Drain the pasta in a colander.

Assembling the Tomato Ricotta Pasta:

1. Combine Pasta and Sauce: Add the drained pasta to the saucepan with the tomato sauce. Toss well to coat the pasta evenly with the sauce.
2. Add Ricotta Mixture: Dollop spoonfuls of the ricotta cheese mixture over the pasta. Gently stir to distribute the ricotta throughout the pasta, but don’t overmix – you want to keep some of the ricotta in distinct clumps.
3. Adjust Consistency: If the sauce seems too thick, add a little of the reserved pasta water to thin it out to your desired consistency. The pasta water will also help to create a creamy emulsion.
4. Serve Immediately: Serve the Tomato Ricotta Pasta immediately. Garnish with fresh basil leaves, grated Parmesan cheese, and a drizzle of extra virgin olive oil, if desired. I find that a sprinkle of extra red pepper flakes adds a nice kick, too!

Tips and Variations:

• Cheese Variations: Feel free to experiment with different types of cheese in the ricotta mixture. A little bit of mozzarella or provolone would be delicious.
• Vegetable Additions: Add some sautéed vegetables to the tomato sauce for extra flavor and nutrients. Onions, bell peppers, mushrooms, or zucchini would all be great additions.
• Meat Additions: If you’re a meat lover, you can add some cooked ground beef, Italian sausage, or pancetta to the tomato sauce.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, you can omit them altogether.
• Fresh Herbs: Use fresh herbs whenever possible for the best flavor. Fresh oregano and basil are especially delicious in this dish.
• Make Ahead: The tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. The ricotta mixture can also be prepared ahead of time and stored in the refrigerator for up to 24 hours.
• Freezing: This dish can be frozen for up to 2 months. To freeze, let the pasta cool completely, then transfer it to an airtight container. Thaw in the refrigerator overnight before reheating.
• Serving Suggestions: Serve this pasta with a side salad and some crusty bread for a complete meal.

Troubleshooting:

• Sauce Too Acidic: If your tomato sauce is too acidic, add a pinch more sugar to balance it out. You can also add a small pat of butter or a splash of cream.
• Sauce Too Thick: If your sauce is too thick, add a little of the reserved pasta water or some chicken broth to thin it out.
• Sauce Too Thin: If your sauce is too thin, simmer it for a longer period of time to allow it to reduce and thicken. You can also add a tablespoon of tomato paste.
• Pasta Sticking Together: To prevent the pasta from sticking together, make sure to use plenty of water when boiling it, and stir it frequently. You can also add a tablespoon of olive oil to the boiling water.
• Ricotta Mixture Too Runny: If your ricotta mixture is too runny, add a tablespoon of breadcrumbs or grated Parmesan cheese to thicken it up.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: 600-800 per serving
• Protein: 30-40 grams
• Fat: 25-35 grams
• Carbohydrates: 70-90 grams

Enjoy your delicious Tomato Ricotta Pasta! I hope you find this recipe easy to follow and that it becomes a new favorite in your kitchen. Buon appetito!

Conclusion:

This Tomato Ricotta Pasta isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen. From the vibrant, tangy tomatoes to the creamy, comforting ricotta, every bite is a symphony of textures and tastes that will leave you craving more. I truly believe this recipe is a must-try because it’s incredibly easy to make, uses readily available ingredients, and delivers restaurant-quality results without the restaurant price tag. It’s the perfect weeknight meal when you’re short on time but still want something satisfying and delicious.

But the best part? It’s incredibly versatile! Feel free to get creative and customize it to your liking. For a heartier meal, consider adding some grilled chicken or Italian sausage. If you’re a vegetarian, roasted vegetables like zucchini, bell peppers, or eggplant would be fantastic additions. A sprinkle of red pepper flakes will add a touch of heat, while a squeeze of lemon juice brightens up the flavors even further.

Serving suggestions are endless! I personally love serving this Tomato Ricotta Pasta with a simple side salad and some crusty bread for dipping into the sauce. A glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, complements the dish beautifully. For a more casual meal, you can simply enjoy it on its own, perhaps with a sprinkle of extra Parmesan cheese on top.

Looking for variations? Try using different types of pasta! Penne, rigatoni, or even farfalle would work wonderfully. You could also experiment with different types of ricotta cheese. Whole milk ricotta will give you the creamiest results, but part-skim ricotta is a lighter option. And if you’re feeling adventurous, try adding a dollop of pesto to the sauce for an extra burst of flavor.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s both comforting and sophisticated, simple yet satisfying. It’s the kind of meal that brings people together and creates lasting memories.

So, what are you waiting for? Grab your ingredients, put on your apron, and get cooking! I promise you won’t be disappointed. This Tomato Ricotta Pasta is a guaranteed crowd-pleaser, whether you’re cooking for yourself, your family, or a group of friends.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you think? Share your photos and comments on social media using #TomatoRicottaPastaRecipe. I can’t wait to see your creations and hear your feedback. Your insights will not only make my day but also inspire other home cooks to try this amazing dish. Let’s spread the love of delicious, homemade pasta together! Happy cooking!