Ingredients
Scale
- 400g (14 oz) of spaghetti or your preferred pasta
- 2 cups of ripe cherry tomatoes or canned diced tomatoes
- 1 cup of fresh ricotta cheese
- 3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1/2 teaspoon of crushed red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Begin by gathering all your ingredients: mince the garlic, halve the cherry tomatoes if using fresh, and chop the basil for garnish.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, then reserve about a cup of pasta water and drain.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds. Add cherry or diced tomatoes and cook until they soften, about 5 minutes.
- Reduce heat, stir in ricotta cheese to create a smooth, creamy sauce. Adjust consistency with reserved pasta water if needed. Season with salt and pepper.
- Add cooked pasta to the skillet, toss to coat in the sauce, and simmer for a minute.
- Serve hot, garnished with basil and Parmesan if desired. Pair with salads and bread for an outstanding meal.
Notes
- Use high-quality ricotta for rich flavor and creaminess.
- Fresh tomatoes give brightness; canned tomatoes are a convenient alternative.
- Reserve pasta water to adjust sauce consistency and flavor.
- Experiment with herbs like thyme or oregano for variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 460 kcal Kcal
- Sugar: 7 g
- Sodium: 430 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg