Tomato and Ricotta Pasta, can this recipe be any easier? When I mentioned that it was an authentic Italian recipe, I got Marco’s Italian tick of approval. Seriously, like I need it.
This recipe is from Memorie di Angelina. I found it whilst looking for inspiration on how to use up leftover ricotta that was starting to look forlorn as it lost hope of becoming an epic dish.
This recipe was so simple, I felt stupid. I kept thinking “and that’s it?”. The taste is delicate and really homely. Perfect for when you want a simple, easy-easy dinner. Also you can use this as a trick to get a creamy tomato sauce.
This is how I did the recipe, because life is too simple without adaptations.
4 to 5 medium tomatoes, blitzed into a puree, or 500g of passata or canned tomato *
2 cloves of garlic, bruised by gently slamming with the flat side of your knife (pardon my oxymoron, but it’s what I did), or keep un-assaulted for a milder flavour
A drizzle of olive oil, ~ 1 tablespoon maybe…it’s a heavy drizzle
250g of ricotta, or less if you want it more tomatoey **
500g of pasta, short ones are more traditional. Since the sauce is so simple, good quality pasta will be the hero
- Here’s the unique thing about this sauce, you add the oil and garlic after you’ve poured in your pureed tomato.
- Heat up the sauce until simmering, then reduce heat to low and let it gently simmer with the lid on for 20 to 30mins. Whilst waiting for the pasta to cook, keep the heat on the lowest setting to keep warm. Season with salt. Remove garlic cloves just before adding the pasta.
- In the meantime, cook you’re pasta. Remove from water just before it reaches al dente and add to the tomato sauce pan, increase the heat so the pasta can finish cooking with the tomato sauce. Reserve 1 to 2 cups of the pasta water, you may need it to thin out the sauce.
- Turn the heat to low and mix in the ricotta, add pasta water if it all becomes too thick.
- When serving sprinkle with grated parmesan.
I want this right now!!
* I didn’t have passata or canned tomato as the original recipe called for, so I used the fresh tomatoes I had on hand. Next time I make this, I’ll be trying passata, I’ll update here on how it goes.
** Make sure it’s a creamy ricotta, for a smooth creamy sauce. I know in Australia ricotta can be quite firm and crumbly, try to find a cream one, it might be more expensive but it’ll be worth it.