Tomato Garlic Ricotta Penne With Basil

The smell of garlic hitting warm olive oil still stops me in my tracks every single time. This pasta came together on a Tuesday when I had nothing planned but cans of tomatoes and a container of ricotta threatening to expire. Now it is the dinner I make when I want something that feels special but requires zero fanfare.

Last summer my neighbor came over while this was bubbling away on the stove. She stood in my kitchen doorway and said whatever that is needs to happen at my house next week. We ate it on the back porch with cheap wine and it was perfect.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully and hold onto every drop
• 2 tbsp olive oil: Use the good stuff here since it carries the garlic flavor
• 4 garlic cloves, minced: Do not skip or skimp fresh garlic makes this dish sing
• 1 medium onion, finely chopped: Creates a sweet base that balances the acidity of tomatoes
• 800 g crushed tomatoes: Two cans is exactly right for coating all the pasta generously
• 1 tsp sugar: The secret trick to tame any bitterness from canned tomatoes
• 1/2 tsp crushed red pepper flakes: Optional but adds a gentle warmth that lingers
• Salt and freshly ground black pepper: Taste as you go since tomatoes vary in acidity
• 200 g ricotta cheese: Room temperature dollops melt into the most creamy pockets
• 1/2 cup fresh basil leaves, torn: Tear by hand for a rustic look and more fragrance
• 50 g grated Parmesan cheese: Salty and nutty it pulls everything together

Instructions

Get the pasta going first:

Bring a large pot of salted water to a rolling boil. Cook the penne until it still has a little bite then scoop out 1/2 cup of that starchy water before draining.

Build your flavor base:

Heat olive oil in a large skillet over medium heat. Toss in the garlic and onion letting them soften until your kitchen smells incredible.

Simmer the sauce:

Pour in the crushed tomatoes along with sugar red pepper flakes salt and pepper. Let it bubble gently for 10 to 12 minutes stirring now and then.

Bring it all together:

Add the drained pasta right into the skillet with the sauce. Toss everything together adding splashes of that reserved pasta water until it looks glossy and coats each piece.

Add the creamy finish:

Gently fold in the ricotta half the basil and the Parmesan. Let it warm through for just a minute or two so the cheese softens but still stays in distinct pockets.

Serve it up:

Divide among warm bowls and scatter the remaining basil on top. Pass extra Parmesan at the table because everyone will want more.

Save

This became my go to for potlucks after three different friends asked for the recipe in one week. Something about the combination of tangy tomato and cool creamy ricotta just makes people happy.

Making It Your Own

I have added a handful of spinach during the last minute of cooking just to wilt it into the sauce. Sautéed zucchini works beautifully too and adds another texture to the mix.

Pasta Selection

Rigatoni catches sauce in its tubes while fusilli has all those twists that hold flavor. Penne remains my favorite because the sauce clings to every ridge and stays put until it hits your fork.

Serving Suggestions

A crisp white wine cuts through the richness perfectly. A green salad with a sharp vinaigrette cleans the palate between bites.

• Crusty bread for mopping up every last drop of sauce
• A simple arugula salad with lemon juice and olive oil
• Keep extra Parmesan within reach at the table

Save

Sometimes the simplest meals are the ones that stick with you longest. This pasta has become part of the regular rotation and nobody is complaining.

Recipe FAQs

→ Can I make this pasta ahead of time?

Yes, prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta fresh and combine just before serving, adding a splash of pasta water to loosen the sauce if needed.

→ What pasta shapes work best?

Penne, rigatoni, or fusilli are ideal as their ridges and tubes hold the sauce beautifully. Short pasta with texture works better than smooth varieties like spaghetti.

→ Is this suitable for freezing?

The sauce freezes well for up to 3 months. Avoid freezing with ricotta already mixed in, as the texture may change. Add fresh ricotta and basil after reheating.

→ How can I make this vegan?

Substitute ricotta with vegan almond or cashew-based alternatives, use nutritional yeast instead of Parmesan, and ensure your pasta is egg-free.

→ What can I add for extra vegetables?

Sautéed spinach, roasted cherry tomatoes, or sautéed zucchini work wonderfully. Add them during step 3 so they meld with the sauce.