Description
A creamy, comforting pasta made in just one pot — this 1-Pot Tomato Ricotta Pasta brings together tangy sun-dried tomatoes, fresh basil, and velvety ricotta in under 30 minutes. It’s perfect for weeknights and impressively flavorful with minimal cleanup.
Ingredients
12 oz penne pasta
1 cup ricotta cheese
1/2 cup sun-dried tomatoes, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/4 cup fresh basil, chopped
1/2 cup grated parmesan cheese
Salt, to taste
Black pepper, to taste
3 cups water (or enough to cover pasta)
Instructions
1. Heat olive oil in a large deep skillet or Dutch oven over medium heat.
2. Add garlic and sun-dried tomatoes; sauté for 2–3 minutes until fragrant.
3. Add penne pasta and pour in water until the pasta is just covered.
4. Bring to a boil, then simmer uncovered, stirring occasionally until pasta is al dente. Reserve 1/2 cup of pasta water.
5. Reduce heat and stir in ricotta cheese with a splash of reserved pasta water. Mix until smooth and creamy.
6. Season with salt, black pepper, and crushed red pepper flakes.
7. Stir in chopped basil and half of the parmesan cheese until well combined.
8. Serve immediately, garnished with the remaining parmesan and more basil if desired.
Notes
Stir ricotta in off-heat to avoid curdling and ensure a creamy consistency.
For added richness, drizzle a touch of olive oil just before serving.
Chop sun-dried tomatoes finely so they disperse evenly in the sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: One-Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 5g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 30mg