Tomato Garlic Ricotta Penne Basil (Printable Version)

Tender penne in garlicky tomato sauce with fresh ricotta and aromatic basil, ready in 30 minutes.

# What You’ll 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
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While the 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 the 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.

# Top Tips:

01 -
  • The ricotta creates these creamy pockets throughout the pasta that feel like little surprises in every bite
  • It comes together in 30 minutes but tastes like something that simmered all afternoon
  • The way the fresh basil hits the hot pasta releases this incredible aroma that fills the whole kitchen
02 -
  • The ricotta will seize up and look slightly grainy when it hits the hot pasta. This is normal and actually creates a better texture than perfectly smooth cheese
  • Do not add the pasta water all at once. Start with a splash and add more only if the sauce looks too tight or dry
  • This dish waits for no one. Have your plates ready and serve it the moment everything is combined while the ricotta is still warm and slightly melty
03 -
  • Room temperature ricotta incorporates more smoothly than cold ricotta straight from the fridge
  • If the sauce tastes too acidic at the end, add another pinch of sugar rather than salt to balance it

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