Description
This comforting bowl of pasta balances the bright, acidic punch of vine-ripened tomatoes with the velvety, cool richness of fresh ricotta. Perfect for a quick weeknight dinner, this sophisticated dish comes together in just twenty minutes using simple pantry staples. It is a restaurant-quality meal that feels like a warm hug on a plate, featuring a silky, luxurious sauce and a refreshing herbal finish from fresh basil.
Ingredients
12 oz spaghetti
14 oz can crushed tomatoes
1/2 cup fresh ricotta cheese
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese
1/4 cup fresh basil, torn or sliced
Salt and black pepper to taste
Instructions
Bring a large pot of heavily salted water to a boil and cook spaghetti until al dente.
Reserve 1 cup of starchy pasta water before draining the noodles.
Heat olive oil in a large skillet over medium heat.
Add minced garlic to the skillet and sauté until fragrant.
Pour in the crushed tomatoes and simmer gently for 5-8 minutes.
Stir in the ricotta cheese until combined into a smooth, creamy sauce.
Add the cooked pasta and a splash of reserved pasta water to the skillet.
Toss well until the sauce clings to the pasta, adding more water if needed for consistency.
Season with salt and pepper to taste.
Remove from heat and stir in the fresh basil and Parmesan cheese before serving.
Notes
Use the reserved pasta water to adjust the creaminess and consistency of the sauce as desired. For extra flavor, add a pinch of red chili flakes when sautéeing the garlic. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of water.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired