Creamy tomato and Ricotta Pasta easy recipe

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Creamy tomato and Ricotta Pasta easy recipe

Creamy tomato and Ricotta Pasta is a quick and easy first course, ideal for lunch and dinner every day. Delicate and tasty, this pasta combines sweetness and flavor at the right point. The perfect dish to caress the palate.

This recipe is characterized not only by the simplicity of ingredients and process but also by its speed. Just a little more than the time needed to boil the pasta.

The ingredients for this recipe are few and simple. All you need is tomato sauce, ricotta and lots of basil, and you will bring to the table a plate of pasta that will please the whole family! In summer, you can also use fresh cherry tomatoes instead of tomato sauce.

For today’s recipe I used penne, but if you want you can use the pasta shape you prefer. For example penne, macaroni, fusilli, plenty of room for your imagination! However, I recommend only short pasta shapes.

Creamy tomato and Ricotta Pasta is fresh and light, ideal to bring to the table in spring and summer.

A very simple recipe, but always very welcome, pasta with tomato sauce and ricotta are a tasty first course, a dish which, despite the simplicity of the ingredients, gives satisfaction to the palate and which, with its creamy consistency, comforts the soul.

Creamy tomato and Ricotta Pasta, what could you ever think of more simple and good?

To give a summer touch and an unmistakable Italian flavor to the dish, just add a few basil leaves, and the dish is ready to be enjoyed.

I suggest another fantastic Italian first course with ricotta that might interest you: pasta with pepper cream easy recipe.

And if you want to try other creamy first courses typical of Italian cuisine, here are some fantastic recipes:

But now let’s see how to prepare Creamy tomato and Ricotta Pasta in a few simple steps. Let me know if you liked it!

Creamy tomato and Ricotta Pasta
Creamy tomato and Ricotta Pasta

Recipe Difficulty Level: very easy Servings: 4

Ingredients:

  • 400 g (14.1 oz) of pasta (preferably a short kind of pasta such as penne or rigatoni)
  • 500 g (17.6 oz) of tomato sauce (passata)
  • 200 g (7 oz) of ricotta
  • ½ onion
  • A little bit if basil
  • Extra virgin olive oil
  • Parmesan (optional)
  • Black pepper
  • Salt

Method:

In a big pan, brown the onion in a thread of oil.

Add the tomato sauce, salt, pepper and few leaves of fresh basil.

Cook for about 15 minutes on low heat.

Once ready, turn off the heat and add the ricotta. 

Mix it with a fork until you obtain an homogeneous sauce. If necessary, add a little pasta cooking water to make the sauce creamier. The sauce is ready!

Boil the water, add salt and the pasta. Once ready, drain the pasta “al dente” put in the pan with the sauce and mix it.

Cook it on high heat for a one minute. If you like, add parmesan. 

Your Pasta is ready!

Enjoy! Buon appetito!

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