Pasta con Ricotta e Pomodoro: A Creamy Italian Classic

Few dishes are as simple and satisfying as Pasta con Ricotta e Pomodoro. This beloved recipe, originating from southern Italy, highlights the beauty of Italian cooking: fresh ingredients, bold flavors, and effortless preparation. Combining creamy ricotta cheese with a light, tangy tomato sauce, this dish is a go-to for busy weeknights or comforting family meals.

A Dish Rooted in Tradition

Pasta con Ricotta e Pomodoro is a staple in many Italian households, particularly in regions like Campania and Sicily, where ricotta and tomatoes are abundant. Its appeal lies in its simplicity—using pantry staples and fresh ricotta, the dish comes together in minutes while delivering a rich and satisfying flavor.

Ingredients: Simple and Fresh

This dish requires just a handful of ingredients, but their quality makes all the difference.

Ingredients (Serves 4):

• 300g (10 oz) pasta (spaghetti, penne, or rigatoni work well)
• 400g (14 oz) canned or fresh tomatoes, peeled and crushed
• 250g (1 cup) fresh ricotta cheese
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish
• Grated Pecorino Romano or Parmesan cheese (optional, for serving)

How to Make Pasta con Ricotta e Pomodoro

1. Cook the Pasta:

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package instructions. Reserve about 1 cup of the pasta cooking water before draining.

2. Prepare the Tomato Sauce:

In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, season with salt and pepper, and let simmer for 10–15 minutes, stirring occasionally.

3. Add the Ricotta:

Reduce the heat to low and stir the ricotta into the tomato sauce until smooth and creamy. Add a splash of the reserved pasta cooking water if needed to loosen the sauce.

4. Combine and Toss:

Add the drained pasta to the pan with the ricotta-tomato sauce. Toss to coat the pasta evenly, adding more pasta water as needed to achieve your desired consistency.

5. Serve and Garnish:

Divide the pasta among plates and garnish with fresh basil leaves. For extra flavor, sprinkle with grated Pecorino Romano or Parmesan cheese.

Tips for Perfect Pasta con Ricotta e Pomodoro

Use Fresh Ricotta: Opt for high-quality, fresh ricotta for the creamiest texture and best flavor.

Choose Ripe Tomatoes: If using fresh tomatoes, select ripe, sweet ones. For convenience, canned San Marzano tomatoes work beautifully.

Customize the Flavor: Add a pinch of red pepper flakes for a spicy kick or a splash of white wine to the tomato sauce for added depth.

Pairing Suggestions

Pasta con Ricotta e Pomodoro pairs wonderfully with light, refreshing sides and beverages:

• Wine: A crisp white wine like Greco di Tufo or a young Chianti complements the creamy, tangy sauce.
• Salad: A simple arugula salad with lemon and olive oil provides a fresh contrast.

Products for Your Recipe

Bring authentic Italian flavors to your table with essentials from Bottega Italiana:

• Authentic Bronze-Cut Pasta: For the perfect texture to hold the sauce.
• Fresh Ricotta Cheese: Creamy and authentic.
• San Marzano Tomatoes: For a sweet, tangy tomato base.

A Taste of Italian Comfort

Pasta con Ricotta e Pomodoro is more than just a meal—it’s a celebration of simple, wholesome ingredients and the joy of cooking at home. Whether it’s a quick dinner or a dish to share with loved ones, this creamy, flavorful pasta is sure to please.

Buon appetito! 🍅🍝