Ingredients:

  • 12 oz (340g) pasta (penne, rigatoni, fusilli, or your favourite short pasta)
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 (14 oz/400g) can crushed tomatoes (or tomato sauce)
  • ½ teaspoon red pepper flakes (optional)
  • ¾ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ¾ cup (170g) ricotta cheese (whole milk recommended for creaminess)
  • ¼ cup (25g) grated Parmesan cheese (optional, but recommended)
  • ½ teaspoon dried basil or Italian seasoning
  • Fresh basil leaves, for garnish
  • ½ cup pasta water, reserved after cooking pasta (optional)

Instructions:

  1. Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve ½ cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
  3. Stir in crushed tomatoes, red pepper flakes (if using), salt, pepper, and dried basil or Italian seasoning.
  4. Bring the sauce to a simmer, then reduce heat to low and cook for 7-10 minutes, stirring occasionally.
  5. Reduce heat to low. Stir in ricotta cheese and Parmesan cheese (if using) until smooth and creamy. If the sauce is too thick, add a splash of reserved pasta water.
  6. Add the cooked pasta to the skillet with the sauce. Toss to coat evenly.
  7. Heat for another 1-2 minutes, until pasta is heated through. Garnish with fresh basil and extra Parmesan cheese (if desired). Serve hot.