Tomato Garlic Ricotta Penne With Basil (Printable Version)
Tender penne in garlicky tomato sauce with creamy ricotta and fresh basil. An easy Italian-inspired dish ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz penne pasta
→ Sauce
02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes
08 - Salt and freshly ground black pepper to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1/2 cup grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté for 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally.
04 - Add the drained penne to the sauce. Toss thoroughly, 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 for 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan cheese.
# Expert Insights:
01 -
- The ricotta creates these incredible creamy pockets throughout the pasta instead of just melting away completely
- Everything comes together in under 30 minutes but tastes like it simmered all afternoon
02 -
- That splash of pasta water is the secret weapon that transforms the sauce from separate ingredients into a unified glossy coating
- Add ricotta at the very end so it stays in distinct creamy pockets rather than completely melting into the sauce
03 -
- Tear basil by hand instead of chopping to prevent bruising and release more aromatic oils
- Let the sauce simmer while pasta cooks so both finish at the same time