Tomato Garlic Ricotta Penne (Print View)

Creamy garlic tomato pasta with fresh ricotta and basil, ready in 30 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper, to taste

→ Cheese & Herbs

09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1/2 cup grated Parmesan cheese, plus extra for serving

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté for 2-3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally until slightly thickened.
04 - Add drained penne to the sauce. Toss thoroughly, adding a splash of reserved pasta water if needed for a silky, coating consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook for 1-2 minutes until everything is heated through and cheese is softened.
06 - Divide among serving plates. Top with remaining fresh basil and extra Parmesan cheese.

# Expert Suggestions:

01 -
  • The creamy ricotta creates these luxurious pockets that melt into the tomato sauce as you eat
  • It comes together in under 30 minutes but tastes like it simmered all afternoon
  • The fresh basil at the end makes everything taste bright and alive
02 -
  • Do not fully blend the ricotta into the sauce, leaving distinct dollops creates the best texture experience
  • The reserved pasta water is your secret weapon for adjusting consistency without thinning the flavor
03 -
  • Tear the basil by hand right before serving to prevent it from turning dark and bitter
  • Grate your Parmesan fresh from a wedge instead of using pre grated for better melting

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