Description
Tomato and Ricotta Pasta is a comforting dish that combines al dente pasta with a rich tomato sauce and creamy ricotta, creating a delightful blend of flavors and textures. Ideal for weeknight dinners or casual gatherings, this recipe promises to impress everyone at your table. With just a handful of fresh ingredients, you can whip up this delicious meal in no time, making it perfect for any occasion.
Ingredients
Scale
- 8 oz rigatoni pasta
- 2 cups fresh tomatoes, diced
- 3 cloves garlic, minced
- 1 cup whole milk ricotta cheese
- 2 tbsp extra virgin olive oil
- ¼ cup fresh basil, chopped
- ¼ cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Boil salted water in a large pot and cook rigatoni until al dente according to package instructions.
- In a skillet, heat olive oil over medium heat; sauté garlic until fragrant (about 1 minute).
- Add diced tomatoes, salt, and pepper; cook until softened (about 5 minutes).
- Lower the heat, stir in ricotta cheese until fully combined.
- Drain the pasta and add it to the skillet; mix well to coat.
- Garnish with fresh basil and parmesan before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 480
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg