Description
A delightful pasta dish that combines rich, tangy crushed tomatoes with creamy ricotta cheese, enhanced by herbs for a flavorful meal.
Ingredients
Scale
- 12 oz (340g) pasta (such as spaghetti, penne, or fettuccine)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Optional: 1 tbsp balsamic vinegar
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
- Prepare the sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned.
- Add the tomatoes and seasonings: Pour in the crushed tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Stir and bring to a simmer. Cook for 5-7 minutes to meld flavors.
- Stir in the ricotta: Reduce the heat to low and stir in the ricotta cheese. Cook for another 2-3 minutes, until creamy. Add reserved pasta water if needed.
- Combine pasta and sauce: Add the drained pasta to the sauce and toss gently to coat. Add the grated Parmesan cheese and mix well.
- Taste and adjust: Season with salt and pepper as needed, and drizzle with balsamic vinegar if desired.
- Serve: Plate the pasta, garnish with fresh herbs, and enjoy!
Notes
Use quality ingredients for the best flavor. Reserve pasta water for adjusting sauce consistency.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 30mg