Tomato Garlic Ricotta Penne With Basil

The summer my tiny apartment kitchen finally got decent ventilation, I went through a serious pasta phase. This particular dish came together on a Tuesday evening when I had nothing but some aging ricotta and a couple cans of crushed tomatoes in the pantry. Something about the way the garlic hit that hot oil made the whole cramped space feel like an Italian grandmother's kitchen. Now it is the recipe I make when I need dinner to feel like an occasion without actually trying that hard.

My friend Sarah claimed she hated cooked tomatoes until I made this for her during a particularly stressful exam week. She watched me fold in the ricotta with this skeptical expression, then proceeded to have three servings and ask for the recipe before she even put her shoes back on. Sometimes the simplest dishes are the ones that convert people.

Ingredients

• 400 g penne pasta: The ridges catch the sauce beautifully, though any short pasta will work in a pinch
• 2 tbsp olive oil: This becomes the foundation of your sauce, so use something you actually like tasting
• 4 garlic cloves, minced: Do not be shy with the garlic here, it mellows beautifully as it cooks
• 1 medium onion, finely chopped: The sweetness balances the acidity of the tomatoes
• 800 g crushed tomatoes: Two cans is exactly what you need for that perfect sauce to pasta ratio
• 1 tsp sugar: My grandmother taught me this trick to cut the acidity of canned tomatoes
• 1/2 tsp crushed red pepper flakes: Optional, but I never skip it because that subtle heat makes everything pop
• Salt and freshly ground black pepper: Taste as you go, especially with the salt
• 200 g ricotta cheese: Get the good stuff from the specialty cheese section if you can find it
• 1/2 cup fresh basil leaves, torn: Tearing by hand releases more oils than chopping with a knife
• 50 g grated Parmesan cheese: Plus extra for serving because everyone always wants more

Instructions

Get your pasta water going:

Bring a large pot of salted water to a rolling boil, then cook the penne until it is just barely al dente. Remember to reserve that half cup of pasta water before draining, it is liquid gold for bringing your sauce together.

Build your flavor base:

Heat the olive oil in a large skillet over medium heat until it shimmers slightly. Add your minced garlic and chopped onion, letting them soften for about 2 to 3 minutes until the onion turns translucent and your kitchen starts smelling incredible.

Let the sauce simmer:

Pour in those crushed tomatoes along with the sugar, red pepper flakes if you are using them, and a generous pinch of salt and pepper. Let everything bubble gently for 10 to 12 minutes, stirring occasionally to prevent anything from sticking to the bottom.

Bring it all together:

Add your drained pasta right into the skillet with the sauce, tossing everything until each piece of penne is coated. If the sauce feels too thick, splash in some of that reserved pasta water until you get this gorgeous silky consistency.

Add the finishing touches:

Gently fold in the ricotta, half your torn basil, and the grated Parmesan. Let it cook for just 1 to 2 minutes more so the cheese warms through and starts to melt into all the little crevices.

Serve it up:

Divide among plates and scatter the remaining basil on top along with whatever extra Parmesan your heart desires. This is the kind of pasta that wants to be eaten immediately, steaming hot and fragrant.

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This pasta became my go to for impromptu dinner parties during my first year out of college. I love standing at the stove while friends cluster around the kitchen island, wine glasses in hand, waiting for that moment when the ricotta hits the hot sauce and everyone gets quiet because it smells so good.

Making It Your Own

Sometimes I add a handful of spinach right at the end, letting it wilt into the sauce for some extra green. The version with heavy cream is dangerously good, especially on rainy Sundays when comfort food feels nonnegotiable.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness beautifully, though honestly any chilled white wine from the back of your fridge will do the job. I have also served this alongside a simple arugula salad dressed with nothing but lemon juice and olive oil when I want to pretend I am more balanced than I actually am.

Make Ahead Magic

The sauce actually tastes better the next day, so I often double the recipe and keep half in the fridge for emergency dinners. The ricotta does not reheat as gracefully, so I always add that fresh when I am ready to serve.

• Pasta water loses its thickening power as it sits, so do not bother saving it for leftovers
• If you are meal prepping, keep the sauce and pasta separate and combine just before eating
• The basil loses its punch overnight, so tear it fresh whenever possible

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There is something deeply satisfying about a pasta dish that comes together this easily but still feels special enough for company. I hope this becomes one of those recipes you find yourself making without even thinking about it, the one that just works every single time.

Recipe FAQs

→ Can I use dried basil instead of fresh?

Fresh basil provides the best aromatic flavor, but you can substitute 1 tablespoon dried basil if needed. Add it during simmering rather than at the end to rehydrate the herbs properly.

→ How do I store leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore creaminess. The ricotta may separate slightly but will reincorporate when warmed.

→ Can I make this dairy-free?

Substitute the ricotta with vegan cashew ricotta or dairy-free cream cheese. Use nutritional yeast or vegan Parmesan alternative in place of grated Parmesan. The sauce remains just as flavorful and satisfying.

→ What other pasta shapes work well?

Rigatoni, fusilli, or rotini catch the sauce beautifully due to their ridges and curves. Short pasta with nooks and crannies holds the garlicky tomato sauce and ricotta dollops perfectly for every bite.

→ Is this suitable for freezing?

Freeze the sauce separately for up to 3 months before adding ricotta. Pasta texture changes when frozen, so cook fresh pasta when ready to serve and reheat the sauce gently on the stovetop.

→ How can I add more protein?

Stir in drained white beans, chickpeas, or sautéed spinach during the final minutes. Grilled chicken strips or browned Italian sausage also complement the flavors wonderfully if you want to include meat.