Tomato Garlic Ricotta Penne

The smell of garlic hitting olive oil still stops me in my tracks every single time. This pasta came together on a Tuesday when I had nothing but cans of crushed tomatoes and a container of ricotta that needed using. Now it is the dinner I make when I want something comforting but not heavy.

My neighbor leaned over the fence while I had the skillet going and asked what smelled so good. She ended up staying for dinner with her family and now makes this at least twice a month. Sometimes the best meals are the ones you share unexpectedly.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly and hold onto the ricotta
• 2 tbsp olive oil: A fruity extra virgin oil makes all the difference in the final flavor
• 4 garlic cloves, minced: Do not chop too finely or they might burn and turn bitter
• 1 medium onion, finely chopped: Take your time here since the onion sweetness builds the sauce base
• 800 g crushed tomatoes: Use good quality canned tomatoes because they are the heart of this dish
• 1 tsp sugar: Just enough to balance the acidity without making it sweet
• 1/2 tsp crushed red pepper flakes: Optional but adds a gentle warmth that lingers
• Salt and freshly ground black pepper: Taste as you go since the tomatoes vary in saltiness
• 200 g ricotta cheese: Room temperature dollops melt into the pasta beautifully
• 1/2 cup fresh basil leaves, torn: Tear by hand right before serving for the best aroma
• 50 g grated Parmesan cheese: Add more than you think you need for that salty umami finish

Instructions

Get your pasta water going first:

Bring a large pot of salted water to a boil and cook the penne until al dente then reserve 1/2 cup of that starchy water before draining.

Build your flavor foundation:

Heat the olive oil in a large skillet over medium heat and sauté the garlic and onion for 2 to 3 minutes until they soften and become fragrant.

Simmer the sauce:

Pour in the crushed tomatoes with the sugar red pepper flakes salt and pepper then let it bubble gently for 10 to 12 minutes.

Bring it all together:

Add the drained pasta to the sauce and toss well adding a splash of the reserved pasta water if it looks too thick.

Add the creamy elements:

Gently fold in the ricotta cheese half the basil and the grated Parmesan then cook for 1 to 2 minutes until everything warms through.

Finish and serve:

Divide among plates and scatter the remaining basil on top with extra Parmesan for everyone to add at the table.

Save

This recipe became my go to after a long day at work when I want something nourishing but do not have the energy for anything complicated. The first bite always reminds me why simple ingredients treated well taste better than anything fussy.

Making It Your Own

I have played around with this base so many times and it never disappoints. Sometimes I add a handful of spinach at the end or throw in some roasted cherry tomatoes when they are in season. The beauty is in how adaptable it is while still being satisfying.

What To Serve Alongside

A crisp green salad with a sharp vinaigrette cuts through the richness perfectly. I also love putting out some crusty bread to soak up any sauce left in the bowls because that is honestly the best part.

Storage And Leftovers

This keeps well in the fridge for a few days and the flavors actually meld together even more overnight. I add a splash of water when reheating because the pasta continues to drink up the sauce.

• Store in an airtight container for up to 3 days
• The ricotta will firm up when cold but melts again when heated
• Freeze the sauce separately if you want to meal prep ahead

Save

I hope this becomes one of those recipes you turn to without even thinking about it. There is something so perfect about pasta that tastes like it was made with love even on a busy weeknight.

Frequently Asked Recipe Questions

→ Can I use different pasta shapes?

Yes, rigatoni, fusilli, or farfalle work beautifully with this sauce. Their shapes catch the tomato sauce and ricotta well.

→ Is the ricotta mixed in completely?

The ricotta is gently folded in, leaving creamy pockets throughout rather than melting completely into the sauce. This creates pleasant texture contrasts.

→ Can I make this dish dairy-free?

Substitute the ricotta with cashew cream or vegan ricotta alternative, and use nutritional yeast or vegan Parmesan instead of grated Parmesan.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore creaminess.

→ Can I freeze this pasta?

Freezing is not recommended as the ricotta and sauce may separate when thawed. The dish is best enjoyed fresh or refrigerated for 2-3 days.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the tomato and garlic flavors beautifully. Light red wines like Chianti also work well.