Can I use gluten-free pasta?

Yes, you can absolutely use gluten-free penne or other alternatives in this recipe. Make sure to adjust the cooking time as gluten-free pasta can cook faster than regular pasta. Keep an eye on it to maintain the right texture.

How can I make this pasta dish vegan?

To make this recipe vegan, swap the ricotta for a plant-based ricotta or cashew cream, and use nutritional yeast instead of Parmesan cheese. You can also add more vegetables for added texture and flavor.

What can I add for extra protein?

For extra protein, consider adding chickpeas or white beans. You can stir them in at the same time as the tomatoes for added nutrition without changing the flavor significantly.

Can I prepare this dish in advance?

Absolutely! You can prepare the tomato sauce and cook the pasta in advance. Store them separately and combine just before serving to maintain the texture.

What should I serve with this pasta?

This pasta pairs wonderfully with a simple salad and garlic bread. You can also enjoy it with roasted vegetables or grilled cheese for a complete meal.

1-Pot Tomato Ricotta Pasta: Quick, Easy, and Delicious

Ingredients

Scale

12 oz Penne pasta
2 tbsp Olive oil
3 cloves Garlic, minced
1/2 tsp Crushed red pepper flakes
2 cups Cherry tomatoes, halved 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)

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Instructions

Begin by boiling a large pot of salted water. Add in the penne pasta and cook until just shy of al dente, usually around 7-8 minutes. Don’t forget to reserve 3/4 cup of pasta water before draining.
Heat olive oil in the same pot over medium heat. Add the minced garlic and crushed red pepper flakes, sautéing for 1-2 minutes until the garlic is fragrant but not browned.
Add the tomatoes, salt, and black pepper. If using cherry tomatoes, cut them in half. Simmer for 7-10 minutes until the tomatoes are bursting and a chunky sauce forms.
Combine the drained pasta with the tomato mixture. Stir in the ricotta and grated Parmesan cheese until well mixed. Add reserved pasta water a little at a time until you reach your desired sauce consistency.
Garnish with freshly chopped basil before serving. Enjoy your delicious 1-Pot Tomato Ricotta Pasta hot!

Notes

Reserve pasta water for the best sauce consistency. Use high-quality cheese for better flavor.

Author: vivian-brooks
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 6g
Sodium: 500mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 18g
Cholesterol: 45mg