Description
A delicious and creamy spaghetti dish made with fresh tomatoes, ricotta, and basil.
Ingredients
Scale
- 8 oz spaghetti
- 4 ripe tomatoes, diced
- 1 cup ricotta cheese
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt to taste
- Pepper to taste
Instructions
- Wash and chop the tomatoes into bite-sized pieces.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until golden brown.
- Add the chopped tomatoes, salt, and pepper; cook for about 5-7 minutes until softened.
- Boil salted water in a large pot; cook spaghetti according to package instructions until al dente.
- Reserve some pasta water before draining the spaghetti.
- Stir ricotta cheese and basil into the tomato mixture for a creamy sauce.
- Combine drained spaghetti with the sauce; add reserved pasta water as needed to reach desired consistency.
- Serve hot, garnished with extra basil if desired.
Notes
- This recipe can be made vegetarian by ensuring the pasta is egg-free.
- For a spicier version, add red pepper flakes to the tomato mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg