Tomato Garlic Ricotta Penne Basil (Print Version)

Creamy penne with garlicky tomato sauce, fresh ricotta, and aromatic basil

# What You Need:

→ Pasta

01 - 14 oz penne pasta

→ Sauce

02 - 2 tbsp olive oil
03 - 4 garlic cloves, minced
04 - 1 medium onion, finely chopped
05 - 28 oz crushed tomatoes (2 cans)
06 - 1 tsp sugar
07 - 1/2 tsp crushed red pepper flakes (optional)
08 - Salt and freshly ground black pepper, to taste

→ Cheese & Herbs

09 - 7 oz ricotta cheese
10 - 1/2 cup fresh basil leaves, torn (about 0.7 oz)
11 - 1.75 oz grated Parmesan cheese, plus extra for serving

# How-To:

01 - Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and onion; sauté for 2–3 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, sugar, red pepper flakes (if using), salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally.
04 - Add drained penne to the skillet with sauce. Toss thoroughly, adding splashes of reserved pasta water as needed for a silky consistency.
05 - Gently fold in ricotta cheese, half the basil, and grated Parmesan. Cook for 1–2 minutes until everything is heated through.
06 - Divide among serving plates. Top with remaining basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • The ricotta melts into creamy pockets throughout the pasta rather than disappearing completely into the sauce
  • Everything happens in one pan while the pasta boils, making cleanup almost nonexistent
  • The fresh basil gets added twice, so you hit those bright aromatic notes in every single bite
02 -
  • The pasta water is not optional, it's the secret ingredient that binds the sauce to the pasta
  • Don't fully incorporate the ricotta, leave some visible white dollops for that restaurant style presentation
03 -
  • Save a few whole basil leaves for garnish, they look stunning floating on top
  • The sauce actually tastes better the next day, so don't worry about leftovers

Go Back