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.