Ingredients
Scale
- 400g (14 oz) of your favorite pasta (penne, spaghetti, or fusilli)
- 1 can (400g) of crushed tomatoes or 4 fresh ripe tomatoes, chopped
- 1 cup of ricotta cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or basil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn.
- Add the crushed or chopped tomatoes to the skillet. Stir in dried oregano or basil, and season with salt and pepper. Simmer for 10-15 minutes until slightly thickened.
- Lower the heat and stir in the ricotta cheese until the sauce is creamy and well combined. Adjust seasoning as needed.
- Add the cooked pasta into the skillet. Toss to coat each piece evenly with the sauce. Warm through for 2-3 minutes.
- Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired. Enjoy immediately.
Notes
- For a richer flavor, use ripe, fresh tomatoes or high-quality canned crushed tomatoes.
- Feel free to add extra herbs like parsley or basil for more aroma and color.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water or olive oil.
- For a vegan version, substitute ricotta with vegan cheese or cashew cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauté, Simmer, Toss
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 410 kcal Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg