Tomato Ricotta Pasta
Tomato Ricotta Pasta uses passata, basil, and fresh ricotta to create a creamy sauce with a flavour that is surprisingly addictive! If you have some ricotta in the fridge, cook this up instead of a plan tomato sauce. The taste of this dish takes me back to my teenage years and it’s so quick and simple, you can make it up at any time of the day – for one or many!
300g/10 oz of short pasta
½ onion chopped into small pieces
Bunch of fresh basil
1 bottle of passata or fresh tomato sauce
250g/8 oz of fresh ricotta cheese
3 Tbsp Extra Virgin Olive Oil (EVOO)
Salt & pepper
1 Tbsp of rock salt (for pasta water)
1 large pan
1 wooden spoon
1 large pot (for boiling pasta)
1 large mixing bowl
1 fork (for ricotta mixture)
1 cheese grater
- Tomato ricotta pasta starts out simple with three tablespoons of extra virgin olive oil in a large pan over medium-low to medium heat. Then it’s time to add the chopped onions.
- Cook the onions until they turn a nice golden-brown color, about 10 minutes. Stir constantly.
- While the onion is cooking, add 4-5L of water to a large pot and leave to boil.
- Now, it’s time to add the delicious passata into the pan, stir, and cook for approx 15-20 minutes on very low heat.
- Once the sauce is nice and thick, add salt, a generous amount of freshly ground black pepper, and basil leaves then leave to cook for 2-3 more minutes and remove it from the cooktop.
VINCENZO’S PLATE TIP: Never cut basil; it’s best to rip the leaves by hand to preserve the flavor.
- Once the water has started to boil stir in one tablespoon of rock salt. Then add the pasta, and cook for the recommended time on the box. (Mine says it will take about 12 minutes)
VINCENZO’S PLATE TIP: Always stir the pasta within the first minute you add it into the water so it doesn’t stick on the bottom.
- Add 250g of creamy ricotta to a mixing bowl and break it down using a fork.
VINCENZO’S PLATE TIP: When the pasta has almost finished cooking, collect a mug of pasta water for the ricotta mixture.
- Grate the parmigiano regiano freshly into the ricotta. You can use as much as you’d like for this tomato ricotta pasta!
- Add a small amount of pasta water to the ricotta, and mix. Keep adding the pasta water slowly and mixing until the cheese mixture is creamy and smooth – but not runny!
VINCENZO’S PLATE TIP: Don’t forget to taste the cheese mixture before adding it to the sauce!
- Put the sauce back on the stove, add the ricotta mixture, and then mix until you have a beautiful pink tomato ricotta pasta sauce.
- Collect an extra cup of pasta water then strain your pasta before adding it to the pasta sauce and if it is too thick, add some of the pasta water to help thin it out. If not, leave it as it is.
- Toss the tomato ricotta pasta to mix the beautiful flavors together. Add some more freshly grated Parmigiano Reggiano cheese to the top; I did of course!
How to Serve:
Add the delicious tomato ricotta pasta to a plate, spooning in as much as you’d like. Top it with a fresh basil leaf, and you’re ready to dig in.
If you add some extra parmigiano reggiano to the top, we won’t judge — and if you have any extra ricotta, you can even add this to the top nice and cold for something different but delicious!
E ora si mangia, Vincenzo’s Plate….Enjoy!
Here are 2 more Pasta recipes you MUST try:
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