Rustic Ricotta and Tomato Pasta with Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, ricotta cheese, 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.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 460 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Step 6: Serve immediately topped with 1/4 cup grated Parmesan cheese and extra basil if desired.

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