Delicious and Simple Ricotta and Tomato Pasta Sauce
Elevate your weeknight dinner routine with this *Delicious and Simple Ricotta and Tomato Pasta Sauce* recipe, a quick and flavorful dish that's perfect for busy schedules. Featuring sweet, juicy cherry tomatoes simmered with garlic, fragrant oregano, and a hint of red pepper flakes, this sauce is transformed into something truly luscious with the addition of creamy ricotta cheese. Tossed with your favorite pasta and finished with fresh basil and optional Parmesan, this dish strikes the perfect balance of comfort and sophistication. Ready in just 35 minutes, it's an ideal choice for a satisfying, homemade meal that celebrates the vibrant flavors of simple, wholesome ingredients.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 3 Garlic cloves, minced
- 3 cups Cherry or grape tomatoes, halved
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 0.75 teaspoon Salt
- 0.5 teaspoon Freshly cracked black pepper
- 1 cup Ricotta cheese
- 0.25 cup Fresh basil leaves, chopped
- 12 ounces Pasta of your choice (spaghetti, penne, etc.)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
Bring a large pot of salted water to a boil and cook your pasta according to package instructions. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the halved cherry or grape tomatoes to the skillet. Cook for 8-10 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the oregano, crushed red pepper flakes, salt, and black pepper. Cook for another 2 minutes to allow the flavors to blend.
Remove the skillet from the heat and gently stir in the ricotta cheese until well incorporated, creating a creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Drain the cooked pasta and add it to the skillet with the sauce. Toss to coat the pasta evenly in the sauce.
Stir in the fresh chopped basil just before serving for a burst of freshness.
Serve the pasta hot, topped with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 14.2 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1822 mg | 140% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1725 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
