Creamy Tomato Pasta with Ricotta & Crispy Garlic
Ingredients
- 1 poundpasta (such as penne or rigatoni)
- 1½ cupsricotta
- 28 ouncescanned crushed tomatoes
- 5 clovesgarlic
- ¼ cupolive oil
- ¼ teaspoonred pepper flakes
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ⅓ cupfresh basil (loosely packed)
- ½ cupparmesan (freshly grated)
Prep
- 01
Slice 5 cloves garlic thin.
- 02
Tear or roughly chop fresh basil leaves.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8–10 minutes. Reserve 1 cup pasta water before draining.
- 02
While pasta cooks, heat 0.25 cup olive oil in a large skillet over medium heat. Add 5 cloves garlic (sliced thin) and red pepper flakes. Cook, stirring often, until garlic is golden and crispy, about 3–4 minutes. Do not burn.
- 03
Pour the hot garlic oil into a bowl and set aside. Return the skillet to medium heat and add 28 ounces crushed tomatoes with 1 teaspoon salt and 0.5 teaspoon black pepper. Simmer for 5 minutes, stirring occasionally.
- 04
Stir 1.5 cups ricotta into the tomato sauce until loosely combined (don't overmix—lumps of ricotta are part of the charm). Add 0.5 cup reserved pasta water and stir gently.
- 05
Add drained pasta to the sauce and toss until coated, adding more pasta water as needed to reach a creamy consistency.
- 06
Divide pasta among bowls. Drizzle each serving with the crispy garlic oil (including garlic bits). Top with 0.5 cup parmesan and fresh basil.
Spice Tips
The red pepper flakes provide a gentle warmth. For deeper heat, increase to 0.5 teaspoon. For a herbaceous kick, stir in fresh thyme or oregano with the tomatoes, or finish with a pinch of crushed fennel seed for subtle anise notes.
Make ahead: the tomato sauce can be made and refrigerated up to 2 days ahead. Reheat gently before adding ricotta. For a protein boost, add cooked Italian sausage or white beans to the sauce in step 3.