BEST Tomato Ricotta Pasta Recipe
This pasta with ricotta is a creamy, comforting Italian dish made with ricotta cheese, tomatoes, garlic, and olive oil. It’s quick, flavorful, and perfect for an easy weeknight dinner.
Servings: 4 servings
Equipment
- 1 Knife
- 1 Large Skillet
Ingredients
- 1 lb Pasta I used rigatoni but you can use farfalle penne, or fusilli
- 1 28 ounce canned tomatoes or passata
- 1 clove garlic peeled and diced (you could also slightly crush
- 2 Tablespoons extra virgin olive oil
- 1 cup ricotta cheese
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon freshly ground black pepper plus more to taste
- ¼ grated Parmigiano Reggiano plus more to taste
Instructions
Boil the pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Reserve about ½ cup of the pasta water, then drain.
Prepare the sauce
- While the pasta cooks, warm a drizzle of extra virgin olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute—don’t let it brown.
Add the tomatoes
- Pour in the canned tomatoes or passata and season with a pinch of sea salt and freshly ground black pepper. Let the sauce simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened.
Stir in the ricotta
- Lower the heat and add the ricotta cheese directly to the sauce. Stir until creamy and smooth, adding a splash of reserved pasta water if the sauce seems too thick.
Combine
- Toss the cooked pasta into the skillet, coating it well with the ricotta sauce. Let everything cook together for about a minute so the flavors meld beautifully.
Finish and serve
- Sprinkle generously with grated Parmigiano Reggiano, a drizzle of olive oil, and a touch more black pepper before serving. Serve warm and enjoy immediately.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Pasta: Short pasta like rigatoni, penne, or fusilli works best to hold the creamy ricotta sauce.
- Ricotta: Use fresh, whole-milk ricotta for the best texture and flavor. Drain excess liquid if it’s too watery. I really like the Galbani brand (not sponsored, just my opinion).
- Tomatoes: Both canned tomatoes and passata work well—choose high-quality Italian brands for the most authentic taste. For this sauce, I do prefer to use passata, so it's more smooth and velvet like in texture.
- Garlic: Lightly sauté the garlic just until fragrant; overcooking can make it bitter.
- Pasta water: Add a splash of reserved pasta water to loosen the sauce and help it coat the pasta perfectly.
- Parmigiano Reggiano: Grate it fresh right before serving for a nutty, savory finish.
- Seasoning: Always taste before serving and adjust salt and pepper to your liking.
- Serving: This pasta is best enjoyed immediately while the sauce is warm and creamy.
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