Rustic Ricotta and Tomato Pasta with Basil
Al dente pasta tossed with a rustic tomato and ricotta sauce, fresh basil, and a hint of garlic for a light yet satisfying meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs penne pasta, ricotta cheese, can, crushed Italian plum tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz penne pasta
- 1 cup ricotta cheese
- 14 oz can, crushed Italian plum tomatoes
- 3 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1/3 cup chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp (optional) red pepper flakes
- 1/4 cup grated, for serving Parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 14 oz crushed Italian plum tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer sauce over medium-low heat for 10 minutes until slightly thickened.
- Step 4: Remove skillet from heat and stir in 1 cup ricotta cheese and 1/3 cup chopped fresh basil until the sauce is creamy and well combined.
- Step 5: Add drained pasta to the skillet along with 1/4 cup reserved pasta water. Toss vigorously for 1-2 minutes until the sauce coats every piece.
- Step 6: Serve immediately topped with 1/4 cup grated Parmesan cheese and extra basil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Ricotta and Tomato Pasta with Basil take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Ricotta and Tomato Pasta with Basil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.
Can I substitute ingredients in Rustic Ricotta and Tomato Pasta with Basil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Ricotta and Tomato Pasta with Basil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Ricotta and Tomato Pasta with Basil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
