Tomato Garlic Ricotta Penne With Basil

The smell of garlic hitting warm olive oil still stops me in my tracks every single time. I stumbled onto this combination during a Tuesday night when I had nothing but pantry staples and a container of ricotta that needed using. Now it is the dinner I make when I want something that feels like a hug but does not take forever to put together.

My sister-in-law asked for the recipe before she even finished her plate last week. She kept pointing at her bowl asking what made the sauce taste so bright. Watching someone discover that ricotta trick is honestly my favorite part of making this dish.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly and I have found penne holds up better than smoother shapes when tossed with ricotta
• 2 tbsp olive oil: This becomes the flavor base so use something decent that you would also put on a salad
• 4 garlic cloves, minced: Do not chop them too small or they might burn and turn bitter
• 1 medium onion, finely chopped: Take your time here because a proper sofrito builds the foundation
• 800 g crushed tomatoes (2 cans): I like the texture better than diced tomatoes which never seem to break down fully
• 1 tsp sugar: Just enough to balance the acidity without making it taste sweet
• 1/2 tsp crushed red pepper flakes: Optional but I love the subtle heat that sneaks up on you
• Salt and freshly ground black pepper: Taste as you go because canned tomatoes vary wildly in salt content
• 200 g ricotta cheese: Full fat makes a noticeable difference in creaminess
• 1/2 cup fresh basil leaves, torn: Tear them by hand instead of cutting to release more of those aromatic oils
• 50 g grated Parmesan cheese: Buy a wedge and grate it yourself because pre grated has a waxy coating

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook the penne until al dente. Reserve that half cup of pasta water before draining because the starch makes all the difference later.

Build your flavor base:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion and sauté for 2 to 3 minutes until soft and fragrant.

Let the sauce simmer:

Stir in the crushed tomatoes, sugar, red pepper flakes, salt and black pepper. Let it simmer for 10 to 12 minutes, stirring occasionally until it thickens slightly.

Bring it all together:

Add the drained penne right into the sauce and toss well. Splash in some of that reserved pasta water if it needs a silkier consistency.

Add the creamy elements:

Gently fold in the ricotta cheese, half the basil, and grated Parmesan. Cook for just 1 to 2 minutes until everything is heated through.

Finish and serve:

Divide among serving plates and top with the remaining basil and extra Parmesan.

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This recipe has saved me on countless nights when takeout felt easier but I wanted something homemade. It is simple enough for a Tuesday but impressive enough for last minute dinner guests.

Making It Your Own

For extra richness I sometimes add a splash of heavy cream before mixing in the ricotta. The sauce becomes almost velvety without losing the fresh tomato flavor.

Pasta Swaps That Work

Rigatoni or fusilli are excellent alternatives if you want to change things up. I have found that tubes and spirals hold onto the ricotta pockets even better than penne sometimes.

Serving Suggestions

A crisp white wine like Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully. I also love adding sautéed spinach or roasted cherry tomatoes when I want more vegetables.

• Serve with a simple green salad dressed with lemon vinaigrette
• Grilled bread rubbed with garlic makes perfect cleanup sauce
• Leftovers reheat surprisingly well for lunch the next day

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There is something deeply satisfying about a pasta dish that looks impressive but comes together this easily. I hope it becomes a regular in your weeknight rotation like it has in mine.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes work well. Use about 1.5 kg ripe tomatoes, blanched, peeled, and crushed. Cooking time may increase slightly to achieve proper thickness.

→ Is this dish freezer-friendly?

The sauce freezes beautifully for up to 3 months. Freeze sauce separately from pasta and ricotta. Reheat gently on the stovetop before tossing with freshly cooked pasta.

→ What pasta shapes work best?

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

→ Can I make this dairy-free?

Substitute ricotta with cashew cream or dairy-free ricotta alternative. Use nutritional yeast or vegan Parmesan in place of grated Parmesan.

→ How do I prevent the ricotta from melting completely?

Add cold ricotta off the heat and fold gently rather than stirring vigorously. This preserves distinct creamy pockets throughout the dish.

→ What wine pairs well with this pasta?

Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the tomato acidity. A light red such as Chianti also pairs beautifully.