Pasta with ricotta and tomato sauce

Cook & Prep Time

30 min



Pasta with ricotta and tomato sauce

A silky-smooth tomatoey pasta sauce topped with shavings of delicious salted ricotta!


  • 300g canned whole peeled tomatoes
  • 350g pasta (short pasta shape of your choice like penne or rigatatoni)
  • 100g fresh ricotta, sieved
  • 2 cloves of garlic
  • a few leaves of fresh basil
  • extra virgin olive oil
  • salt and pepper
  • mature salted ricotta, grated or shaved


Step 1

Put the tomatoes, a clove of garlic, a few fresh leaves of basil and a drizzle of extra virgin olive oil into a blender jug and blend into a smooth sauce.

Step 2

Heat the remaining clove of garlic in a frying pan with a drizzle of olive oil and remove as soon as it turns golden, then add the tomato sauce, season with salt and cook for about ten minutes over a medium heat.

Step 3

When the sauce thickens a little, add the sieved fresh ricotta. Leave over a low heat for another 3/4 minutes, turn off the heat, add the fresh basil and cover with a lid.

Step 4

To stop the ricotta from forming lumps, blend the sauce again.

Step 5

Cook the pasta in plenty of boiling salted wate until al dente, drain and dress with the sauce.

Serve with a drizzle of raw extra virgin olive oil, a little grated or shaved mature salted ricotta and a few leaves of fresh basil.