Tomato Garlic Ricotta Penne With Basil (Print)
Creamy penne pasta with garlicky tomato sauce, fresh ricotta, and aromatic basil leaves.
# Ingredient list:
→ Pasta
01 - 14 ounces penne pasta
→ Sauce
02 - 2 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 ounces crushed tomatoes (2 cans)
06 - 1 teaspoon sugar
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Herbs
09 - 7 ounces ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1.75 ounces grated Parmesan cheese, plus extra for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add the drained penne to the sauce. Toss well, adding a splash of reserved pasta water if needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.
# Expert Tips:
01 -
- The ricotta creates these creamy pockets that make each bite feel like a surprise
- It comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
- That reserved pasta water is liquid gold, it contains starch that helps the sauce emulsify and coat the pasta
- The ricotta should remain in distinct creamy pockets, not completely blended into the sauce
03 -
- Room temperature ricotta blends more seamlessly into hot pasta without creating temperature shock
- Grate your own Parmesan instead of buying pre grated, the texture difference is remarkable