Tomato Garlic Ricotta Penne With Basil (Printable View)
Creamy tomato garlic 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 (optional)
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn (about 0.7 oz)
11 - 1.75 oz grated Parmesan cheese, plus extra for serving
# Cooking Steps:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add the drained penne to the sauce. Toss well, adding a splash of reserved pasta water if needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.
# Expert Tips:
01 -
- It comes together in 30 minutes but tastes like something that simmered all afternoon
- The ricotta creates these gorgeous creamy pockets throughout the pasta that everyone fights over
02 -
- The pasta water is not optional, it's the secret weapon that transforms a good pasta dish into something restaurant quality
- Add the ricotta gently at the very end, if you overcook it, the texture becomes grainy instead of creamy and smooth
03 -
- Buy your ricotta from a specialty cheese counter if possible, the difference in texture and flavor compared to supermarket tubs is remarkable
- If the sauce tastes too acidic, add the sugar gradually and taste after each pinch, different tomato brands require different amounts of balancing