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AI illustration of fusilli with ricotta and tomato sauce, basil, and Parmesan.

Delicious and Simple Ricotta and Tomato Pasta Sauce

Pasta topped with ricotta and tomato sauce, with onion, garlic, Parmesan, and fresh basil.
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Prep Time 5 minutes
Total Time 15 minutes
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 cups fresh ricotta
  • 1 (400 g) cans crushed tomatoes
  • 1 yellow onions, finely diced
  • 3 cloves garlic, crushed
  • 1 tablespoon tomato paste
  • 2 tablespoons freshly grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • 1 tablespoon olive oil
  • 8 leaves fresh basil
  • 1 (500 g) packages pasta ( spirals work well with this recipe)

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, approximately 8–10 minutes.
  2. While the pasta cooks, finely dice the onion and crush the garlic.
  3. Warm the olive oil in a saucepan. Add the garlic and onion, then gently sauté until translucent.
  4. Add the ricotta and stir it thoroughly through the onion and garlic.
  5. Add the salt, pepper, Parmesan, crushed tomatoes, and tomato paste.
  6. Mix well, then simmer gently for 10 minutes.
  7. Drain the pasta.
  8. Turn off the heat. Roughly tear the fresh basil leaves and add them to the sauce.
  9. Spoon the pasta into bowls and top with the ricotta and tomato sauce. Finish with extra Parmesan shavings if desired.

Notes

Servings: 4-6