Penne with Ricotta and Tomato

Penne with ricotta and tomato is a simple and tasty first course, perfect when you have little time but don’t want to give up on flavor.

Ingredients

• 320 g penne
• 250 g ricotta
• 400 g peeled tomatoes (or fresh if in season)
• 1 garlic clove
• Fresh basil to taste
• Extra virgin olive oil
• Salt and pepper
• Grated Parmesan (optional)

Preparation

1. Start by bringing a large pot of water to a boil for the pasta; once boiling, salt it and cook the penne according to the package instructions until al dente.
2. Meanwhile, prepare the sauce. In a large skillet, sauté the garlic clove with a drizzle of extra virgin olive oil, being careful not to burn it.
3. Add the peeled tomatoes to the sautéed garlic. If using fresh tomatoes, remember to blanch them for a few minutes, peel them, and cut into cubes before adding to the pan. Cook over medium heat for about 10-15 minutes. Crush the tomatoes with a fork for a smoother sauce, then season with salt and pepper.
4. A couple of minutes before the sauce is ready, add the ricotta and stir well to melt it and create a cream that will combine with the tomato sauce. If the ricotta is too thick, you can add a little pasta cooking water to make it more fluid.
5. Drain the al dente pasta and transfer it to the pan with the sauce. Toss together for a minute so the sauce coats the penne well.
6. Serve immediately, garnishing each plate with fresh basil leaves and, if desired, a sprinkle of grated Parmesan.

Fun Fact

This recipe is an example of how you can create a delicious, creamy dish in the kitchen without using cream or other heavy ingredients. Ricotta provides a delicate creaminess that pairs beautifully with the freshness of the tomatoes and the vibrancy of the basil, making the dish a classic Italian comfort food.