“Creamy, dreamy, and bursting with flavor, this 1-Pot Tomato Ricotta Pasta is your ticket to weeknight dinner bliss.”
Picture savoring a bowl of pasta that combines al dente penne, fresh cherry tomatoes, and creamy ricotta cheese. This 1-Pot Tomato Ricotta Pasta recipe is not just about quick cooking; it’s also a delightful experience. When I whip up this dish, it fills my kitchen with comforting aromas, instantly transporting me to a cozy Italian trattoria. Enjoy this quick yet indulgent meal that convinces you homemade can also be effortless.
Table of Contents
Why Should I Make 1-Pot Tomato Ricotta Pasta Right Now?
“This recipe is perfect for easy comfort food that pleases everyone.”
There’s something simply irresistible about Italian cuisine, especially when it’s as easy as this 1-Pot Tomato Ricotta Pasta. You can make it in under 30 minutes, making it ideal for busy weeknights or unexpected guests. Additionally, it’s loaded with fresh ingredients that make it both nutritious and satisfying. Plus, the absence of multiple pots makes clean-up a breeze! Enjoy this splendid dish with a side of crispy garlic bread or a refreshing salad like this 15-Minute Chef Salad.
What Ingredients Do I Need for 1-Pot Tomato Ricotta Pasta?
“You’ll be pleasantly surprised at how simple the ingredients are!”
| Ingredient | Quantity |
|---|---|
| Penne pasta | 12 oz |
| Olive oil | 2 tbsp |
| Garlic, minced | 3 cloves |
| Crushed red pepper flakes | 1/2 tsp |
| Cherry tomatoes or canned diced tomatoes | 2 cups or 14.5 oz |
| Salt | 1/2 tsp |
| Black pepper | 1/4 tsp |
| Ricotta cheese | 1 cup |
| Grated Parmesan cheese | 1/3 cup |
| Fresh basil, chopped | 1/4 cup |
| Pasta water | 3/4 cup (as needed) |
The secret ingredients that truly set this dish apart are fresh ricotta and basil. Ricotta cheese, known for its high protein content, delivers creaminess without guilt. It’s a great alternative to heavy cream, making it a satisfying option without weighing you down. Basil, on the other hand, not only adds flavor but also contributes antioxidants. If you want to explore more vibrant salads, check out this Winter Pear Salad that complements the pasta beautifully.
What Makes This 1-Pot Tomato Ricotta Pasta Unique?
“Its simplicity is what sets this pasta dish apart.”
Ingredient Harmony
The beauty of this 1-Pot Tomato Ricotta Pasta lies in its simple yet harmonious blend of ingredients. The combination of cherry tomatoes or canned diced tomatoes provides a fresh, sweet flavor that serves as a robust sauce base. Ricotta cheese adds a creamy richness that envelops the pasta, elevating the dish without the use of heavy cream or complicated sauces.
Texture Excellence
By cooking the pasta directly in the same pot, the penne absorbs the flavorful tomato juices, resulting in a dish brimming with flavor in every bite. The slight chewiness of the al dente pasta combined with the creamy ricotta creates a delightful texture that’s hard to resist.
Sustainability Consideration
Using seasonal, fresh ingredients not only enhances flavor but is also a step towards a more sustainable way of dining. This pasta recipe celebrates fresh tomatoes and herbs, which are commonly found during late summer and early fall. For more information on seasonal eating, visit this Wikipedia page.
How Do I Make 1-Pot Tomato Ricotta Pasta Step by Step?
“Follow these steps for a foolproof dish!”
Step 1: Boil the Pasta
Begin by bringing a large pot of salted water to a rolling boil. Add the penne pasta and cook until it’s just shy of al dente—about 1-2 minutes less than the package instructions suggest. This is key to ensuring the pasta holds its structure while absorbing the sauce later. Reserve 3/4 cup of pasta water before draining.
Step 2: Sauté the Aromatics
In the same pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and crushed red pepper flakes. Sauté them for 1-2 minutes until the garlic is fragrant but not browned, as burnt garlic can introduce a bitter flavor to the dish.
Step 3: Create the Sauce
Add the cherry or canned diced tomatoes to the pot. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, stirring to combine. Let the mixture simmer for 7-10 minutes until the tomatoes are softened and juicy, giving you a light but flavorful sauce.
| Prep Time | Cook Time | Yield | Nutritional Value |
|---|---|---|---|
| 5 minutes | 25 minutes | 4 servings | Approx. 450 calories per serving |
What Are Some Variations and Serving Suggestions for This Pasta?
“Get creative with variations to make this recipe your own!”
Diet Swap
If you are aiming for a gluten-free meal, you can easily substitute the penne pasta with a gluten-free alternative. There are many great gluten-free pasta options made from chickpeas, brown rice, or lentils. These can still give you that delightful al dente texture.
Flavor Variation
Feel free to get creative! Consider adding sautéed zucchini, spinach, or even a handful of olives to enhance the flavor profile of your dish. Adding a splash of lemon juice right before serving can also brighten up the flavors significantly. For another delicious pasta recipe, check out this Roasted Tomato and Garlic Ricotta Pasta.
Serving Idea
Serve the pasta hot, garnished with extra Parmesan cheese and freshly chopped basil for an inviting presentation. Pair it with a glass of sparkling water infused with lemon for a refreshing meal. A side of roasted vegetables would also complement the creamy flavors beautifully. Consider this simple yet tasty dish your dinner staple for busy nights.
| Suggested Pairings | Tips |
|---|---|
| Crispy Garlic Bread | Pair for a comforting experience |
| Mixed Green Salad | Add freshness to the meal |
| Light White Wine | Enhance the flavors if desired |
Final Thoughts on 1-Pot Tomato Ricotta Pasta
This 1-Pot Tomato Ricotta Pasta has become one of my favorite weeknight go-to recipes! It’s easy to make, full of flavor, and, best of all, quick to clean up. You can easily whip up this comforting dish even after a long day, leaving you energized and satisfied. Proper storage is crucial, though; keep any leftovers in an airtight container in the fridge for up to three days. If you love this recipe, consider sharing it on Pinterest for others to discover and enjoy, too! Find more delicious recipes by visiting my Pinterest page.
FAQ
Can I use regular pasta instead of whole wheat for this recipe?
Yes, you can use regular pasta instead of whole wheat if you prefer. Just keep an eye on the cooking time as it may differ slightly. The great thing about this recipe is its flexibility, so feel free to customize it to your taste.
Can I make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly, as it features ricotta cheese, which is a wonderful protein source. Just ensure any additional ingredients you add, like vegetables or sauces, are vegetarian.
What are some good side dishes to serve with 1-Pot Tomato Ricotta Pasta?
Crispy garlic bread, a light salad, or grilled vegetables are excellent pairings with this pasta. The goal is to add some freshness and texture to balance out the creaminess of the pasta.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the pasta seems dry.
Can I use frozen tomatoes instead of fresh ones?
Yes, you can use frozen tomatoes, but it’s best to thaw them before adding them to the pasta. Keep in mind that frozen tomatoes may release more water, so adjust the salt and seasoning accordingly.
1-Pot Tomato Ricotta Pasta
A quick and flavorful 1-Pot Tomato Ricotta Pasta that combines al dente penne with creamy ricotta and fresh tomatoes, ready in under 30 minutes.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 2 cups cherry tomatoes or 14.5 oz canned diced tomatoes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup ricotta cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 3/4 cup pasta water (as needed)
Instructions
- Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until just shy of al dente, about 1-2 minutes less than package instructions, reserving 3/4 cup of pasta water before draining.
- In the same pot, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until garlic is fragrant.
- Add the cherry or canned tomatoes, salt, and black pepper, stirring to combine. Let simmer for 7-10 minutes until the tomatoes are softened and juicy.
- Add the cooked pasta and about 1/2 cup of reserved pasta water, stirring to coat. Add ricotta, stirring until creamy, adding more pasta water as needed. Top with Parmesan and basil before serving.
Notes
For a gluten-free option, substitute penne pasta with a gluten-free alternative. Consider adding sautéed zucchini or spinach for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 30mg
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