Tomato Garlic Ricotta Penne Basil (Printable)
Creamy penne with garlic tomato sauce, fresh ricotta, and basil.
# What You 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 (optional)
08 - Salt and freshly ground black pepper, to taste
→ Cheese & Herbs
09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn (about 20 g)
11 - 1/2 cup grated Parmesan cheese (about 2 oz), plus extra for serving
# 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 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté 2–3 minutes until soft and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Simmer 10–12 minutes, stirring occasionally.
04 - Add drained penne to the sauce. Toss well, 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 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil and extra Parmesan.
# Expert Tips:
01 -
- The ricotta creates these creamy pockets throughout the pasta that feel luxurious
- Ready in thirty minutes but tastes like something that simmered all afternoon
02 -
- The pasta water is crucial for binding sauce to pasta
- Add ricotta at the end so it stays in distinct creamy pockets
03 -
- Taste your sauce before adding sugar as tomato brands vary in acidity
- Use a microplane for the Parmesan to get the finest possible grate