Tomato Garlic Ricotta Penne With Basil

The smell of garlic hitting olive oil still pulls me into the kitchen faster than anything else. I first threw together this pasta on a Tuesday evening when the refrigerator held little more than ricotta, a dwindling bunch of basil, and two cans of crushed tomatoes. Now it has become the meal I turn to when I want something that feels special without demanding hours of attention.

Last summer my sister stayed over for a weekend visit and I made this for our Friday dinner. She kept sneaking forkfuls straight from the serving bowl claiming she was just checking the seasoning. That bowl was empty before we even sat down at the table.

Ingredients

• 400 g penne pasta: Penne catches the sauce in its ridges and hollows but rigatoni or fusilli work beautifully too
• 2 tbsp olive oil: A good quality extra virgin olive oil forms the foundation of the sauce
• 4 garlic cloves, minced: Do not be shy with the garlic here it mellows beautifully as it sautés
• 1 medium onion, finely chopped: The onion adds sweetness that balances the tomatoes
• 800 g (2 cans) crushed tomatoes: San Marzano tomatoes if you can find them give the best flavor
• 1 tsp sugar: Just enough to cut any acidity from the tomatoes
• 1/2 tsp crushed red pepper flakes: Optional but adds a gentle warmth that lingers
• Salt and freshly ground black pepper: Season generously and taste as you go
• 200 g ricotta cheese: Whole milk ricotta creates the creamiest results
• 1/2 cup fresh basil leaves, torn: Tearing the basil releases more oils than chopping
• 50 g grated Parmesan cheese: Save some extra for passing at the table

Instructions

Start the pasta water:

Bring a large pot of generously salted water to a boil. You want it salty like the sea.

Cook the penne:

Add the pasta and cook until al dente usually about a minute less than the package directs. Remember to reserve that half cup of pasta water before draining.

Build the base:

While the pasta cooks heat the olive oil in a large skillet over medium heat. Add the garlic and onion and sauté for 2 to 3 minutes until soft and fragrant but not browned.

Simmer the sauce:

Pour in the crushed tomatoes along with the sugar red pepper flakes salt and pepper. Let it bubble gently for 10 to 12 minutes stirring occasionally until it thickens slightly.

Combine everything:

Add the drained penne to the sauce and toss well. Add a splash of that reserved pasta water if it needs help coming together into a silky coating.

Add the cheese and herbs:

Gently fold in the ricotta half the basil and the grated Parmesan. Cook for just 1 to 2 minutes until everything is warmed through and the ricotta has softened into creamy pockets.

Finish and serve:

Divide among warm plates and scatter the remaining basil on top. Pass extra Parmesan at the table.

Save

This pasta has become my go to for bringing to friends who need a comforting meal. The way the ricotta warms through while still maintaining its texture makes it feel indulgent without being heavy. Something about this combination just works.

Making It Your Own

A splash of heavy cream stirred into the tomato sauce before adding the ricotta takes this from weeknight dinner to something you would serve at a dinner party. I have also added a handful of spinach during the last minute of sauce simmering when I want to sneak in some greens.

Pasta Perfection

Really listen for that pasta hitting the water it should be at a rolling boil so the noodles cook evenly and do not stick together. And do not rinse the pasta after draining that starch helps the sauce cling to every piece.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving this with a simple green salad dressed with nothing more than lemon juice olive oil and salt.

• Grate some fresh nutmeg into the ricotta for a surprising depth
• Toasted pine nuts sprinkled on top add a lovely crunch
• Keep extra basil on hand because people always want more

Save

Some meals nourish more than just your body. This pasta has fed tired friends celebrated small victories and turned ordinary Tuesdays into something worth savoring.

Recipe FAQs

→ Can I use dried basil instead of fresh?

Fresh basil is highly recommended for its bright, aromatic flavor that elevates this dish. Dried basil can be used in a pinch (about 1 tablespoon), but it won't provide the same fresh, vibrant finish. If substituting, add dried basil to the sauce while simmering so it has time to rehydrate and infuse flavor.

→ How do I prevent the ricotta from melting completely into the sauce?

Add the ricotta off the heat or just as you turn off the stove. Gently fold it in rather than stirring vigorously—this creates those creamy, distinct dollops throughout the pasta. If you prefer it fully incorporated, you can stir it in while the heat is still on for a smoother, creamier sauce.

→ What pasta shapes work best with this sauce?

Penne is ideal because its ridges and hollow center capture the sauce perfectly. Rigatoni, fusilli, or ziti also work beautifully as they have similar textures that hold onto the garlicky tomato sauce. Avoid long, thin pasta like spaghetti or angel hair, as the creamy sauce tends to slide right off.

→ Can I make this dish ahead of time?

The sauce can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before tossing with freshly cooked pasta. However, it's best to add the ricotta and fresh basil just before serving—the ricotta texture and basil's bright flavor are at their peak when freshly added.

→ Is there a substitute for ricotta cheese?

Soft goat cheese or cottage cheese (blended until smooth) can replace ricotta with similar creamy results. For a dairy-free option, try cashew cream or blended silken tofu, though the flavor profile will shift slightly. Mascarpone is another alternative, though it's richer and sweeter than ricotta.

→ How can I add more protein to this dish?

Stir in shredded cooked chicken, browned ground turkey or beef, or sautéed Italian sausage while the sauce simmers. White beans or chickpeas also work well for a vegetarian protein boost. Grilled chicken slices on top make this a more substantial meal while keeping the flavors balanced.