Andy's been having a work emergency for about two weeks so it's been me and the kids vs. the world... getting everything possible done, doing all the everything. On the day I had to be back in person in my office, I decided to try this recipe. It was a crazy busy day, then added a trip to school to do a walk through, then grocery shopping, I wasn't feeling like trying a new recipe, but with nothing else thawed and our road a mess... doing it. I sent Nicholas out to the garden to pick some fresh tomatoes and basil. This recipe had tomatoes picked and cooked within minutes... it doesn't get much more fresh than this. It was so good! We used skim ricotta and survived, maybe it wasn't silky smooth but it sure did taste good. I think everyone went back for seconds - I'd say that was a pretty good sign. Keep those fresh tomatoes and basil coming!
Tomato Ricotta Pasta
For the Pasta:
12 ounces pasta (penne, rigatoni, or spaghetti)
1 tablespoon salt (for boiling water)
For the Sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes (or fresh tomatoes, blended)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional, for spice)
Salt and black pepper to taste
1 cup ricotta cheese (whole milk for the creamiest texture)
½ cup grated Parmesan cheese
¼ cup pasta water (reserved)
For Garnish:
Fresh basil leaves, chopped
Extra Parmesan cheese
Drizzle of olive oil
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Before draining, reserve about ¼ cup of the pasta water. Drain the pasta and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and chopped onion, sautéing until soft and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Then, add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Lower the heat and stir in the ricotta cheese, mixing well until the sauce becomes creamy. If the sauce is too thick, gradually add a little reserved pasta water to reach the desired consistency.
Add the drained pasta to the skillet, tossing everything together so that each piece is coated in the rich tomato-ricotta sauce. Sprinkle in the Parmesan cheese and stir well.
Divide the pasta among plates and garnish with fresh basil, extra Parmesan, and a drizzle of olive oil. Serve immediately and enjoy!
Tomato Ricotta Pasta
For the Pasta:
12 ounces pasta (penne, rigatoni, or spaghetti)
1 tablespoon salt (for boiling water)
For the Sauce:
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes (or fresh tomatoes, blended)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional, for spice)
Salt and black pepper to taste
1 cup ricotta cheese (whole milk for the creamiest texture)
½ cup grated Parmesan cheese
¼ cup pasta water (reserved)
For Garnish:
Fresh basil leaves, chopped
Extra Parmesan cheese
Drizzle of olive oil
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Before draining, reserve about ¼ cup of the pasta water. Drain the pasta and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and chopped onion, sautéing until soft and fragrant, about 3-4 minutes. Be careful not to burn the garlic.
Stir in the tomato paste and cook for 1 minute to deepen its flavor. Then, add the crushed tomatoes, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Lower the heat and stir in the ricotta cheese, mixing well until the sauce becomes creamy. If the sauce is too thick, gradually add a little reserved pasta water to reach the desired consistency.
Add the drained pasta to the skillet, tossing everything together so that each piece is coated in the rich tomato-ricotta sauce. Sprinkle in the Parmesan cheese and stir well.
Divide the pasta among plates and garnish with fresh basil, extra Parmesan, and a drizzle of olive oil. Serve immediately and enjoy!
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