Creamy Tomato Ricotta Pasta

Creamy Tomato Ricotta Pasta

A soul-soothing dish perfect for chaotic days, this creamy tomato ricotta pasta comes together in just seven steps, combining the richness of ricotta with fresh flavors to create a comforting meal.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 600

Ingredients Method Nutrition Notes

Ingredients

Pasta Ingredients

300 g 300g pasta Tesco value spaghetti is a good and budget-friendly option.
2 tablespoons 2 tablespoons olive oil Use any type of olive oil for better flavor.
3 cloves 3 cloves garlic, minced Add more if you want a stronger flavor.
400 g 400g canned tomatoes San Marzano canned tomatoes are a preferred choice.
250 g 250g ricotta cheese The secret ingredient for creaminess.
Salt and pepper, to taste Use sea salt if preferred.
Optional: fresh basil leaves for garnish Adds color and freshness to the dish.

Method

Preparation

Start by bringing a large pot of salted water to a boil. Once it’s bubbling, toss in your pasta and cook until al dente (about 8-10 minutes).
While the pasta cooks, heat the olive oil in a non-stick pan over medium heat. Add the minced garlic and sauté for about 1-2 minutes or until fragrant.
Pour in the canned tomatoes and let them simmer for about 5 minutes.
Once the tomatoes have simmered, stir in the ricotta cheese, mixing until creamy.
Drain the pasta (remember to save a cup of pasta water!) and add it directly into the sauce, tossing well to combine.
Season with salt and pepper to taste.
Serve the pasta in generous bowls, topped with freshly torn basil leaves.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 20gFat: 25gSaturated Fat: 8gSodium: 500mgFiber: 5gSugar: 10g

Notes

Ensure to keep an eye on the pasta while cooking. If it looks too dry, add a splash of reserved pasta water. Serve with garlic bread for the perfect side dish.

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