Name: Tomato Ricotta Pasta Recipe
Ingredients: Pasta: 12 ounces (340g) of your favorite pasta (spaghetti, penne, fusilli, or rigatoni all work well); Olive Oil: 2 tablespoons extra virgin olive oil; Garlic: 3 cloves garlic, minced; Tomatoes: 4 medium ripe tomatoes, diced (or 1 can (14.5 ounces) of diced tomatoes); Ricotta Cheese: 1 cup whole milk ricotta cheese; Fresh Basil: ¼ cup fresh basil, chopped (or 1 tablespoon dried basil); Parmesan Cheese: ¼ cup freshly grated Parmesan cheese, plus extra for serving; Red Pepper Flakes: ¼ teaspoon (optional, for a little heat); Salt and Pepper: To taste; Pine Nuts or Walnuts (Optional): ¼ cup for added crunch

Tomato Ricotta Pasta Recipe

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Author: Dorothy Miler

Ingredients

Pasta: 12 ounces (340g) of your favorite pasta (spaghetti, penne, fusilli, or rigatoni all work well)
Olive Oil: 2 tablespoons extra virgin olive oil
Garlic: 3 cloves garlic, minced
Tomatoes: 4 medium ripe tomatoes, diced (or 1 can (14.5 ounces) of diced tomatoes)
Ricotta Cheese: 1 cup whole milk ricotta cheese
Fresh Basil: ¼ cup fresh basil, chopped (or 1 tablespoon dried basil)
Parmesan Cheese: ¼ cup freshly grated Parmesan cheese, plus extra for serving
Red Pepper Flakes: ¼ teaspoon (optional, for a little heat)
Salt and Pepper: To taste
Pine Nuts or Walnuts (Optional): ¼ cup for added crunch

Instructions

1. Cook the Pasta
2. Prepare the Tomato Sauce
3. Combine the Ricotta Cheese and Pasta
4. Finish and Serve

Find it online: https://thecookingjournal.com/tomato-ricotta-pasta/