Pasta with Ricotta and Tomato: The Easiest First Course of the Summer
There are dishes that surprise with very little … a few ingredients, a handful of minutes and a result that smells like sunshine. Pasta with ricotta and tomato is exactly that: simple, creamy, light.
It is a recipe born from home cooking, made of quick gestures and genuine flavors. Perfect when you have little time but don’t want to give up something tasty.
And if you’re already ready for summer, try these dishes too
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Cooking with food processor, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients for Pasta with Ricotta and Tomato
- 11 oz pasta (any variety you prefer)
- 1 1/4 cups tomato passata
- 2/3 cup cow's milk ricotta
- 2 tbsp extra virgin olive oil
- 1 pinch garlic powder
- to taste salt
- to taste basil (leaves)
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Frying pan
- 1 Saucepan
- 1 Colander
- Spoons
- Knives
Preparation of Pasta with Ricotta and Tomato
Now I’ll explain why you’ll love this recipe, and why it will be the most cooked dish this summer.
– It’s ready in less than 20 minutes
– It requires very few ingredients
– It’s creamy, without cream
– Everyone loves it, adults and kids alikeWITHOUT BIMBY; Bring a pot of salted water to a boil and add the pasta. While it cooks, heat a drizzle of oil in a frying pan and add the tomato passata. Let it simmer for 5-7 minutes, just enough time for it to thicken slightly and bring out all its sweetness.
When the sauce is ready, turn off the heat and add the ricotta. Stir with a spoon until you get a smooth, velvety pink cream, then adjust with salt and garlic. Drain the pasta al dente and transfer it directly to the pan. Stir well to coat each piece of pasta in the cream. (I used fusilli). Finish with a few fresh basil leaves
WITH BIMBY: Put the extra virgin olive oil in the bowl and sauté for 3 minutes at 248°F, speed 1.
Add the tomato passata, season with salt and garlic powder, then cook for 8 minutes at 212°F, speed 1.
Finally add the ricotta and continue cooking for another 2 minutes at 212°F, speed 1.
Drain the pasta and dress it with the sauce, adding the chopped basil leaves.
TIPS and NOTES
Tips and Variations
Sheep’s ricotta for a more pronounced flavor.
Fresh cherry tomatoes quickly sautéed for a more summery taste.
Chili pepper if you like a little heat.
Storage
This dish is best enjoyed right away, but if it remains you can store it in the fridge for 1 day. Add a splash of water or milk before reheating to bring back the creaminess.
QUESTIONS and ANSWERS
Can I use sheep’s ricotta instead of cow’s ricotta?
Yes, absolutely. Sheep’s ricotta makes the cream more flavorful and slightly more intense. If you prefer a milder taste, stick to cow’s ricotta.
Can I replace the passata with fresh cherry tomatoes?
Of course. Cut them in half and sauté them in a pan for 5-6 minutes until soft. The result will be even more summery and fragrant.
Should the ricotta be cooked?
No. It should be added off the heat to preserve its natural creaminess. If you cook it too much, it risks becoming grainy.
What type of pasta is best to use?
Short pasta is ideal: rigatoni, fusilli, mezze maniche, penne. They hold the cream well and make the dish more enveloping.
Can I prepare the cream in advance?
Better not. Ricotta and tomato are at their best when mixed just before serving. If you want to get ahead, you can prepare only the tomato sauce and add the ricotta at the last moment.
How can I make it even creamier?
Add a tablespoon of the pasta cooking water when mixing the cream. Or use very fresh, well-drained ricotta.
Is it suitable for vegetarians?
Yes, the recipe is completely vegetarian.
Can it be made lactose-free?
Yes, just use a lactose-free ricotta. The taste remains practically identical.
Can it be made gluten-free?
Sure: simply use gluten-free pasta.
How should it be stored?
It’s best eaten immediately. If leftovers remain, you can store them in the fridge for 1 day. Add a splash of water or milk before reheating to bring back the creaminess.
