Easy Creamy Tomato Pasta with Basil Ricotta
A velvety, luscious pasta dish that comes together in under 20 minutes using pantry staples. The rich ricotta and tomato sauce creates a luxurious coating without heavy cream, making it a perfect weeknight dinner.
Ingredients
Ingredients
- 12 oz penne or rigatoni pasta or any short pasta shape
- 2 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 tsp red pepper flakes optional for heat
- 1 can crushed tomatoes 28 oz can
- 1 tsp dried oregano or Italian seasoning
- 1 cup whole milk ricotta cheese room temperature
- 1/2 cup fresh basil chopped, plus extra for garnish
- 1/2 cup Parmesan cheese freshly grated, plus extra for serving
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Notes
Storage: Keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore creaminess. Make-Ahead: The tomato sauce base can be made up to 2 days ahead and stored in the fridge. Reheat and add ricotta just before serving. Variations: Add sautéed spinach, cherry tomatoes, or grilled chicken for extra protein. For a dairy-free version, use cashew cream cheese instead of ricotta.