Tomato Garlic Ricotta Penne With Basil (Print View)

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

# What You'll Need:

→ Pasta

01 - 14 ounces penne pasta

→ Sauce

02 - 2 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 ounces crushed tomatoes (2 cans)
06 - 1 teaspoon sugar
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Cheese & Herbs

09 - 7 ounces ricotta cheese
10 - 1/2 cup fresh basil leaves, torn
11 - 1/2 cup grated Parmesan cheese, plus extra for serving

# How to Make:

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.

# Expert Suggestions:

01 -
  • The ricotta creates these incredible creamy pockets throughout the pasta without needing any heavy cream
  • It comes together in the time it takes to boil water and tastes like something from a proper Italian restaurant
  • You probably have everything in your pantry right now
02 -
  • Never rinse your pasta after draining, the starch helps the sauce cling to every piece
  • Room temperature ricotta incorporates much more smoothly than cold from the fridge
  • The pasta water is your secret weapon for adjusting sauce consistency
03 -
  • Use a microplane to grate your Parmesan fresh, it melts so much better than pre-grated
  • Tear the basil leaves by hand right over the pasta for the most aromatic result

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