Creamy Tomato Ricotta Pasta

$- 300g pasta of your choice (fusilli or penne) - 400g canned diced tomatoes - 200g ricotta cheese - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves, for garnish - 50g grated Parmesan cheese (optional) When you make Tomato Ricotta Pasta, you need a few simple items. The pasta is the heart of the dish. I like fusilli or penne for their fun shapes that hold sauce well. Canned diced tomatoes give you that rich flavor without the fuss. They also save you time. Ricotta cheese adds creaminess and a lovely taste. Garlic is a must for that aromatic kick. Olive oil helps to sauté the garlic and makes everything smooth. Dried oregano brings warmth, while salt and pepper balance the flavors. Fresh basil leaves are perfect for topping your meal. They add a pop of color and fresh taste. If you're feeling fancy, sprinkle some grated Parmesan cheese on top. It adds a nice salty finish. - Alternatives to ricotta cheese (e.g., cottage cheese) - Different pasta choices for dietary needs - Fresh vs. canned tomatoes If you want to change things up, you can swap ricotta for cottage cheese. It has a different texture but still tastes great. You can also use gluten-free pasta if needed. There are many options out there now. If you prefer fresh tomatoes, use about 800g. Chop them and cook them down. This gives a fresh taste, but it takes more time. Canned tomatoes are quicker and still tasty. - Breakdown of calories, protein, and other nutrients - Benefits of using fresh ingredients This dish is not only delicious, but it is also healthy. A serving has about 400 calories. It provides good protein from the ricotta. Plus, you get vitamins from the tomatoes and basil. Using fresh ingredients means you get better nutrients and flavors. Fresh foods are also free from preservatives. So, you can feel good about what you eat. {{ingredient_image_1}} First, fill a large pot with water and add salt. Bring the water to a boil. Once boiling, add 300g of your favorite pasta. Cook the pasta until it is al dente. This usually takes about 8 to 10 minutes, but check the package for exact times. Before you drain the pasta, reserve about 1 cup of the pasta water. This water is starchy, and it helps make the sauce creamy. Drain the pasta in a colander but do not rinse it. In a large skillet, pour in 1 tablespoon of olive oil. Heat it over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute. You want it fragrant but not burnt. Next, add 400g of canned diced tomatoes along with their juice. Sprinkle in 1 teaspoon of dried oregano, salt, and pepper to taste. Stir everything well. Let it simmer for 5 to 7 minutes. This will help thicken the sauce. Now, reduce the heat to low. Add 200g of ricotta cheese to the sauce. Stir it in until it blends well and becomes creamy. If the sauce seems too thick, add some reserved pasta water. This will help create the perfect texture. Add the drained pasta to the sauce. Toss it gently until the pasta is well coated. If needed, add more pasta water for an even creamier dish. When serving, use a large plate or bowl for a great presentation. Twirl the pasta to create height on the plate. Garnish with fresh basil leaves for color and flavor. You can also sprinkle 50g of grated Parmesan cheese on top if you like. This adds a nice salty touch. Enjoy your meal! To make the best Tomato Ricotta Pasta, avoid overcooked pasta. Overcooked pasta can turn mushy. To keep it firm, cook it until it is al dente. This means it should be tender but still have a slight bite. For cooking times, here are some tips for different pasta types: - Fusilli: Cook for 8-10 minutes. - Penne: Cook for 11-13 minutes. Check the package for specific times, as different brands may vary. To boost the flavor, you can add herbs and spices. Consider adding fresh basil or parsley. A pinch of red pepper flakes can add a nice kick. If you want to add protein, chicken or shrimp work well. Cook the protein before adding it to the sauce. This addition makes the dish heartier and more filling. Choosing the right cookware is key for making pasta dishes. A large pot is great for boiling pasta. Look for a pot that holds enough water for a good boil. A large skillet is perfect for making the sauce. Use a wooden spoon for stirring. A pasta fork is also handy for mixing and serving. Pro Tips Tip 1: Use Fresh Tomatoes: If in season, substitute canned tomatoes with fresh, ripe tomatoes for a brighter flavor. Tip 2: Make it Spicy: Add red pepper flakes while sautéing garlic for a little heat and extra flavor. Tip 3: Customize Your Cheese: Try mixing in other cheeses like mozzarella or goat cheese for different flavor profiles. Tip 4: Add Vegetables: Toss in some spinach or zucchini for added nutrition and texture in your pasta dish. {{image_2}} For a gluten-free meal, you can use gluten-free pasta. Many brands offer great options, like rice or corn pasta. These cook similarly to regular pasta, so you won’t miss out on taste. If you want to make this dish vegan, try using plant-based ricotta. Look for brands made from almonds or cashews. They provide a creamy texture and taste great. You can also skip the cheese or use nutritional yeast for a cheesy flavor. You can make this pasta dish even better by adding seasonal veggies. In the spring, try adding fresh asparagus or peas. In summer, toss in zucchini or bell peppers. Fall offers great options like butternut squash. In winter, add spinach or kale for a pop of color. You can also change herbs based on the season. Use fresh basil in summer, thyme in spring, and rosemary in winter. Each herb adds its own charm. Want to kick up the heat? Just add red pepper flakes. Start with a pinch and adjust to your taste. This small addition can change the whole dish. You can also include savory ingredients like olives or sun-dried tomatoes. These will deepen the flavor and create a more complex taste. Don't be afraid to experiment! Each twist can lead to a new favorite. To keep Tomato Ricotta Pasta fresh, store it in an airtight container. This will help keep moisture in and prevent drying out. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When reheating pasta, I recommend using a skillet. Add a splash of water or olive oil to keep it moist. Stir gently over medium heat until warm. This method helps keep the sauce creamy. You can also use the microwave but cover it with a damp paper towel. This helps trap steam and keeps the creaminess. To freeze leftover pasta, let it cool completely first. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. This dish can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat using the skillet method for the best texture. Making Tomato Ricotta Pasta takes about 25 minutes. You need 10 minutes for prep. Cooking the pasta and sauce takes about 15 minutes. This quick recipe is perfect for busy days or a last-minute meal. Yes, you can use fresh tomatoes. Choose ripe tomatoes for the best flavor. You will need about 600g of fresh tomatoes. Cut them into small pieces. Cook them in the skillet for about 10-12 minutes. This will help them break down and create a nice sauce. Tomato Ricotta Pasta offers good nutrition. It is rich in protein from ricotta cheese. The tomatoes add vitamins and antioxidants. You can make it healthier by using whole grain pasta. This choice adds fiber and keeps you full longer. You can serve Tomato Ricotta Pasta with a fresh salad. A simple green salad with olive oil and lemon works well. Garlic bread is also a great side. It adds crunch and is perfect for sopping up sauce. Consider roasted vegetables for a colorful plate. This blog post covers all you need to know about making delicious Tomato Ricotta Pasta. You learned about the essential ingredients, step-by-step instructions, and helpful tips to perfect this dish. I also shared variations to suit different diets and preferences. In the end, cooking is all about creativity and enjoyment. Don’t hesitate to make this recipe your own. Whether you stick to my tips or explore new flavors, enjoy every bite!$

Creamy Tomato Ricotta Pasta

A delicious pasta dish featuring a creamy tomato and ricotta sauce, perfect for a quick meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

300 g pasta of your choice (fusilli or penne)
400 g canned diced tomatoes
200 g ricotta cheese
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried oregano
to taste salt and pepper
for garnish fresh basil leaves
50 g grated Parmesan cheese (optional)

Instructions

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the canned diced tomatoes (with their juice). Add dried oregano, salt, and pepper. Stir well and let it simmer for about 5-7 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the ricotta cheese until it's evenly mixed and creamy. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
Add the drained pasta to the sauce and toss until well coated. If needed, add more pasta water for a creamier texture.
Plate the creamy tomato ricotta pasta and garnish with fresh basil leaves and grated Parmesan cheese if desired.

Notes

Feel free to add more vegetables or protein to the dish for extra nutrition.

Keyword creamy, pasta, ricotta, tomato