Ingredients
Scale
- 400g (14 oz) of your favorite pasta (spaghetti, penne, or fettuccine)
- 1 can (400g) of crushed tomatoes or 4 ripe fresh tomatoes, chopped
- 200g (7 oz) ricotta cheese
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 teaspoon of sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional, for serving)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook your preferred pasta according to package instructions until al dente. Drain and set aside.
- Make the tomato base: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, a pinch of salt, pepper, and sugar if using. Simmer for 10-15 minutes to develop the flavors.
- Incorporate the ricotta cheese: Reduce the heat to low. Stir in the ricotta cheese gradually, creating a creamy and smooth sauce. If needed, add a splash of pasta water to loosen the sauce.
- Combine pasta and sauce: Toss the cooked pasta into the skillet with the creamy tomato ricotta sauce, ensuring each piece is well coated. Warm through for 2-3 minutes.
- Garnish and serve: Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove, adding a splash of water or milk to restore creaminess.
- This sauce pairs beautifully with a side salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg