Pasta con Ricotta e Pomodoro: A Beginner’s Guide

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Pasta con Ricotta e Pomodoro

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed: Large pot, frying pan, wooden spoon, and measuring cups.

Ingredients

  

• Ingredients
• Pasta: 400g spaghetti or penne work well
• Ricotta Cheese: 250g
• Canned Whole Tomatoes: 400g or fresh, peeled tomatoes
• Garlic: 2 cloves minced
• Olive Oil: 2 tablespoons
• Fresh Basil: A handful chopped (or 1 teaspoon dried basil)
• Salt and Pepper: To taste
• Parmesan Cheese: Grated for serving (optional)

Instructions

 

• Step-by-Step Method
• Boil the Pasta:
• Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
• Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
• Prepare the Tomato Sauce:
• While the pasta cooks, heat the olive oil in a frying pan over medium heat.
• Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
• Pour in the canned tomatoes (if using fresh, crush them with your hands) and stir well.
• Season with salt, pepper, and basil. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
• Combine Pasta and Sauce:
• Once the pasta is cooked, reserve about a cup of pasta water, then drain the pasta.
• Add the drained pasta directly into the sauce in the frying pan. Toss to combine, adding a bit of reserved pasta water if the sauce is too thick.
• Add Ricotta:
• Stir in the ricotta cheese until it’s well combined with the pasta and sauce. The heat will slightly warm the ricotta but keep it creamy.
• Adjust seasoning with more salt and pepper if needed.
• Serve:
• Plate the pasta, and if desired, top with freshly grated Parmesan cheese and a sprinkle of basil. Enjoy your creamy, delicious Pasta con Ricotta e Pomodoro!
• Variations
• Add Vegetables: Sauté some spinach or zucchini along with the garlic for extra nutrition.
• Protein Boost: Stir in some cooked chicken or shrimp for a heartier dish.
• Spicy Twist: Add red pepper flakes to the tomato sauce for a spicy kick.

Keyword cheese and tomato sauce, Pasta, Pasta con Pomodoro, Pasta con Ricotta

Pasta con Ricotta e Pomodoro is a delightful Italian dish that combines the creamy richness of ricotta cheese with the fresh, vibrant flavors of tomatoes. It’s a simple yet satisfying meal that can be whipped up quickly, making it perfect for busy weeknights or when you want to impress guests with minimal effort. From my own personal experience, I can say this dish never fails to bring a smile to the table. Let me show you how I make this delicious recipe step by step.

Notes on What to Expect

This Pasta con Ricotta e Pomodoro will deliver a comforting and flavorful dish that’s creamy yet light. The balance of ricotta and fresh tomatoes creates a lovely contrast, making every bite satisfying. You can expect a dish that looks beautiful on the plate and is simple enough to whip up any night of the week.

Ingredients

• Pasta: 400g (spaghetti or penne work well)
• Ricotta Cheese: 250g
• Canned Whole Tomatoes: 400g (or fresh, peeled tomatoes)
• Garlic: 2 cloves, minced
• Olive Oil: 2 tablespoons
• Fresh Basil: A handful, chopped (or 1 teaspoon dried basil)
• Salt and Pepper: To taste
• Parmesan Cheese: Grated, for serving (optional)
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Ricotta e Pomodoro  now.

Detailed Information

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 450 calories per serving (without Parmesan)
• Cost of Ingredients: Around $10–15, depending on ingredient quality
• Cuisine: Italian
• Course: Main Course
• Equipment Needed: Large pot, frying pan, wooden spoon, and measuring cups.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Ricotta e Pomodoro  now.

Step-by-Step Method

1. Boil the Pasta:
   • Fill a large pot with water, add a generous pinch of salt, and bring to a boil.
   • Add the pasta and cook according to the package instructions until al dente (usually about 8-10 minutes). Stir occasionally to prevent sticking.
2. Prepare the Tomato Sauce:
   • While the pasta cooks, heat the olive oil in a frying pan over medium heat.
   • Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
   • Pour in the canned tomatoes (if using fresh, crush them with your hands) and stir well.
   • Season with salt, pepper, and basil. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
3. Combine Pasta and Sauce:
   • Once the pasta is cooked, reserve about a cup of pasta water, then drain the pasta.
   • Add the drained pasta directly into the sauce in the frying pan. Toss to combine, adding a bit of reserved pasta water if the sauce is too thick.
4. Add Ricotta:
   • Stir in the ricotta cheese until it’s well combined with the pasta and sauce. The heat will slightly warm the ricotta but keep it creamy.
   • Adjust seasoning with more salt and pepper if needed.
5. Serve:
   • Plate the pasta, and if desired, top with freshly grated Parmesan cheese and a sprinkle of basil. Enjoy your creamy, delicious Pasta con Ricotta e Pomodoro!

Variations

• Add Vegetables: Sauté some spinach or zucchini along with the garlic for extra nutrition.
• Protein Boost: Stir in some cooked chicken or shrimp for a heartier dish.
• Spicy Twist: Add red pepper flakes to the tomato sauce for a spicy kick.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta con Ricotta e Pomodoro  now.

Tips and Substitutions

• Dairy-Free Option: Substitute ricotta with a plant-based cheese alternative or a cashew cream.
• Gluten-Free: Use gluten-free pasta for a suitable alternative.
• Vegan Option: Replace ricotta with tofu blended with nutritional yeast and a bit of lemon juice for a similar texture.

Notes on What to Expect

This Pasta con Ricotta e Pomodoro will deliver a comforting and flavorful dish that’s creamy yet light. The balance of ricotta and fresh tomatoes creates a lovely contrast, making every bite satisfying. You can expect a dish that looks beautiful on the plate and is simple enough to whip up any night of the week.

Nutritional Information Per Serving

• Calories: ~450
• Protein: ~18g
• Carbohydrates: ~65g
• Fat: ~15g

Closing Thoughts

I hope this guide has made making Pasta con Ricotta e Pomodoro seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I genuinely like to hear feedback from a real person like you, so please leave your honest comment! Enjoy your cooking adventure!