Tomato Garlic Ricotta Penne With Basil

The smell of garlic hitting hot olive oil still transports me back to my tiny first apartment kitchen where I discovered that simple ingredients could create something magical. I had forgotten to buy sauce for pasta night and improvised with canned tomatoes and a container of ricotta that needed using. My roommate wandered in mid-sauté asking what smelled so incredible, and we ended up eating straight from the pan standing at the counter.

Last summer I made this for a friend recovering from surgery and she texted me the next day asking for the recipe. Something about the combination of bright basil and comforting tomato sauce just hits that perfect spot between nourishing and satisfying. Now it is my go-to whenever I need to feed people but want something that feels special without hours of work.

Ingredients

• 400 g penne pasta: The ridges catch sauce beautifully but rigatoni works just as well if that is what you have
• 2 tbsp olive oil: Use a good quality one since it carries the garlic flavor throughout the dish
• 4 garlic cloves: Do not be shy here fresh garlic makes the base sing
• 1 medium onion: Finely chopped so it melts into the sauce rather than staying in distinct pieces
• 800 g crushed tomatoes: Good quality canned tomatoes work better than fresh for this rustic sauce
• 1 tsp sugar: Just enough to balance the acidity of the tomatoes
• 1/2 tsp crushed red pepper flakes: Optional but adds a gentle warmth that cuts through the creaminess
• Salt and pepper: Taste as you go and adjust to your preference
• 200 g ricotta cheese: Full fat creates the silkiest result but part skim works too
• 1/2 cup fresh basil: Tear it by hand for more rustic edges and better flavor release
• 50 g grated Parmesan: Adds a salty umami depth that rounds everything out

Instructions

Get your water boiling first:

Bring a large pot of salted water to a boil while you prep everything else so the pasta is ready when the sauce is done.

Cook the penne:

Cook the pasta according to package directions until al dente then reserve that half cup of pasta water before draining.

Build your flavor base:

Heat olive oil in a large skillet over medium heat then add garlic and onion cooking until soft and fragrant about 2 to 3 minutes.

Simmer the sauce:

Pour in crushed tomatoes with sugar red pepper flakes salt and pepper then let it bubble gently for 10 to 12 minutes stirring occasionally.

Combine everything:

Add drained penne to the sauce tossing well and splash in some pasta water if it needs help coming together.

Add the creamy finish:

Fold in ricotta half the basil and Parmesan cooking just 1 to 2 minutes until everything is heated through and cheese is softened.

Serve it up:

Divide among plates and top with remaining basil and extra Parmesan for that final touch of freshness.

Save

This pasta became a regular at our weekly family dinners because even my pickiest niece asks for seconds. Something about twirling your fork through those tender penne strands studded with ricotta just feels like home.

Making It Your Own

Sometimes I will add a handful of baby spinach during the last minute of sauce simmering for extra color and nutrition. The greens wilt perfectly into the tomato base and nobody notices they are eating something healthy.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness beautifully. I also love serving this with a simple arugula salad dressed with lemon vinaigrette to add something fresh and bright alongside the warm pasta.

Storage And Leftovers

This actually tastes even better the next day as the flavors have time to really meld together. Store it in an airtight container in the refrigerator and reheat gently with a splash of water to bring back the silky consistency.

• The pasta will absorb more sauce overnight so keep a little extra pasta water or tomato sauce on hand for leftovers
• Fresh basil is best added right before serving but you can stir it into leftovers and it will still be delicious
• This freezes well for up to three months if you want to meal prep portions for busy weeks

Save

There is something so satisfying about a pasta dish that comes together this quickly yet feels special enough for company. Hope this becomes a regular in your rotation too.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute fresh tomatoes. Use about 1.5 kg of ripe tomatoes, blanched, peeled, and crushed. Simmer them longer (15-20 minutes) to achieve the same sauce consistency as canned tomatoes.

→ What pasta shapes work best?

Penne, rigatoni, and fusilli all work wonderfully as their ridges and curves hold the sauce well. Short pasta with texture is ideal, though spaghetti or linguine can be used if preferred.

→ Can I make this dish dairy-free?

Substitute ricotta with dairy-free alternatives like cashew ricotta or almond-based ricotta. Use nutritional yeast or vegan Parmesan instead of grated Parmesan for a similar savory finish.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore creaminess, stirring occasionally until warmed through.

→ Can I add vegetables to this dish?

Absolutely. Sautéed spinach, roasted cherry tomatoes, or sautéed zucchini make excellent additions. Add them during step 3 so they meld with the sauce before combining with pasta.

→ Is this dish spicy?

Without red pepper flakes, the dish is mild and family-friendly. The flakes are optional—add half the suggested amount for subtle warmth or the full amount for a gentle kick that balances the creaminess.