Spaghetti with tomato and ricotta, but you can opt for any pasta shape you prefer, even egg pasta, dressed with a simple tomato sauce and ricotta that gives a pink color to this dish that my children love so much. If you have the chance to buy fresh ricotta, perhaps still in its basket, the sauce will be much richer and tastier, but even a good packaged ricotta can do the job.
If you like creamy first courses, try the zucchini carbonara.
A dish that really cooks in a few minutes, but is delicious, often liked even by the little ones. Let’s get to work and prepare the spaghetti with tomato and ricotta together.
If you are looking for other spaghetti sauces, here’s a few recipes to try:
–spaghetti with tuna and lemon
spaghetti with clams
spaghetti with tuna, tomato, and olives
creamy spaghetti with tomato and stracchino
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing spaghetti with tomato and ricotta
- 11.3 oz spaghetti
- 1 onion
- 7 oz Tomato puree
- 7 oz Ricotta
- as needed Extra virgin olive oil
- as needed Salt and chili pepper
- as needed Chopped parsley
Tools
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- Pan
Preparation of spaghetti with tomato and ricotta
Coarsely chop the onion and let it soften for a few minutes in a pan with a drizzle of extra virgin olive oil. Add the tomato puree and let it reduce for about 15 minutes, seasoning with salt and chili pepper.
Add the ricotta, worked with a fork, and let it cook for another 10 minutes, adjusting the salt.
Boil the spaghetti and drain them well al dente. Toss in a pan with the sauce and ricotta. Only off the heat, add the chopped parsley. Serve at the table.
Storage
I do not recommend storing the pasta already dressed because it tends to dry out, but you can easily prepare the sauce and keep it in the refrigerator in a closed container for two or three days.
