Pasta With Ricotta And Tomato Sauce
User Reviews
5
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Cook Time
15 mins
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Total Time
15 mins
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Servings
4 people
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Calories
173 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Pasta With Ricotta And Tomato Sauce
Description
This Pasta With Ricotta And Tomato Sauce recipe begins by gently cooking garlic in olive oil, then simmering canned tomatoes with salt to develop a flavorful base. After simmering, creamy ricotta cheese and torn fresh basil leaves are stirred in to add richness and herbal brightness to the sauce. The ricotta slightly thickens the sauce and softens the acidity of the tomatoes.
Separately, linguine pasta is cooked in salted boiling water until just under done to maintain texture. The pasta is drained, reserving some pasta cooking water. The sauce is returned to the pan with the pasta, and stirred together, adding reserved pasta water as needed to help the sauce coat the linguine evenly.
The dish is served sprinkled with freshly grated Parmesan cheese and extra basil leaves if desired. It combines a lightly acidic tomato flavor with creamy ricotta and herbs, and the pasta is coated with a smooth, rich sauce that clings well without being heavy.
Use good quality canned tomatoes for better flavor. The sauce (without ricotta) can be made ahead, refrigerated, or frozen. Add ricotta just before serving to keep its fresh texture. Tearing basil leaves instead of chopping releases more flavor and prevents bruising the herbs.
Ingredients
Pasta
- 500 grams linguine 1 pound packet, or any other pasta
- water for boiling
- 1 tablespoon salt
Ricotta tomato sauce
- 2 tablespoons olive oil
- 2 cloves garlic medium cloves, finely sliced
- 800 grams tomato 28 ounces, canned
- 1 teaspoon salt
- 100 grams ricotta cheese 3½ ounces or ½ cup
- Parmesan Cheese for grating
- 10 medium basil reserve a few for garnishing, fresh leaves
Instructions
Sauce
- Add 2 tablespoons olive oil and 2 cloves garlic to a large skillet then turn heat to low.
- Once the garlic has softened, stir in 800 grams canned tomatoes and 1 tablespoon salt. Cover and simmer for 15 minutes stirring occasionally then turn off the heat.
- Stir in 100 grams ricotta cheese, then tear 10 medium fresh basil leaves and add to the sauce mixing well.
Pasta
- Fill ¾ of a large saucepan with water, add 1 teaspoon salt and bring to a rolling boil.
- Add 500 grams linguine and cook to 1 minute less than the time indicated on the instructions. Drain the pasta reserving 120 millilitres or ½ cup of the pasta water in a small bowl and set aside.
Combine pasta and sauce
- Replace the pan with pasta on the stove, pour in the sauce and mix till the pasta is fully coated. Cook for another minute on a medium heat, stirring constantly, adding the pasta water. Remove from the heat and serve with freshly grated parmesan cheese and fresh basil.
Notes
- Ensure enough boiling water for pasta to be fully submerged and cook evenly without sticking.
- Salt the pasta water before it boils to infuse flavor throughout the pasta.
- Reserve about half a cup of pasta water when draining to help loosen the sauce and coat pasta.
- Use good quality canned tomatoes for a richer, less acidic sauce.
- Add garlic to olive oil over low heat to slowly release flavor and avoid burning.
- Make the tomato sauce ahead without ricotta; store it refrigerated up to 3 days or frozen up to 3 months, then add ricotta when reheating.
- Tear basil leaves rather than chopping to release flavor without bruising.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 13mg | 4% |
| Sodium | 867mg | 36% |
| Potassium | 623mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 19mg | 21% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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