Pasta with Ricotta & Tomato Sauce ___

Pasta with Ricotta & Tomato Sauce


For the Pasta:

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, sliced
  • 2.25 cups Passata or Tomato Purée
  • 4 leaves of fresh basil
  • 1.5 teaspoons salt
  • 15 ounces whole milk ricotta
  • 1 pound dried Farfalle pasta, or any pasta you prefer


Put a large sauté pan over a medium flame and heat the oil. Add the garlic and cook for 30 seconds.

Add in the tomato passata, the basil and the salt. Bring to a boil. Lower the flame to a simmer and cook for 10 minutes. Add the ricotta to the pan and mix until fully incorporated. Cook for an additional 5 minutes.

Drop the pasta into a large pot of generously salted boiling water. Cook for 2 minutes less than the package instructions.

Drain and add the pasta to the sauce. Turn the heat up to medium-high and toss pasta for 1 minute. Serve in warm bowls with a generous sprinkle of grated Parmigiano Reggiano cheese.