Ingredients
Scale
- 8 oz pasta (spaghetti or your choice) 🍝
- 1 tbsp olive oil 🫒
- 2 garlic cloves, minced 🧄
- 14 oz canned diced tomatoes (with juices) 🍅
- 1/2 cup ricotta cheese 🧀
- 1/4 cup fresh basil, chopped 🌿
- Salt to taste 🧂
- Pepper to taste 🌶️
- Optional: Parmesan cheese for serving, grated 🧀
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente; reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a skillet over medium heat and sauté minced garlic 1–2 minutes until fragrant.
- Add canned diced tomatoes with juices, simmer 5–7 minutes until sauce thickens slightly.
- Reduce heat to low and stir in ricotta until smooth; loosen with reserved pasta water, 1 tbsp at a time, to desired consistency.
- Add cooked pasta to the skillet and toss to coat; stir in chopped basil and season with salt and pepper.
- Serve immediately topped with grated Parmesan if desired.