1. Cook the Pasta

Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package directions, usually about 8-10 minutes, until the pasta is al dente. Be sure to stir occasionally to prevent the pasta from sticking together. Once the pasta is done, reserve about 1 cup of pasta water before draining. This starchy water can be used later to adjust the consistency of the sauce.

Drain the pasta and set it aside. You can keep the pot on the stove and reuse it for the sauce, which will save you from doing extra dishes!

2. Prepare the Tomato Sauce

While the pasta is cooking, heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil is hot, add the minced garlic and sauté it for 1-2 minutes until fragrant, making sure not to burn it. Garlic cooks quickly, so keep an eye on it.

Next, add the diced fresh tomatoes (or canned diced tomatoes if using) to the pan. Stir well, and let the tomatoes cook down for about 5-7 minutes, until they soften and release their juices. If you prefer a smoother sauce, you can use a spoon or potato masher to mash the tomatoes slightly as they cook.

Season the sauce with salt and pepper to taste. If you’d like a bit of heat, add red pepper flakes at this point. The tomatoes should become tender and juicy, and the sauce will begin to thicken as it cooks. Stir occasionally to ensure it cooks evenly.

3. Combine the Ricotta Cheese and Pasta

Once the tomato sauce is ready, stir in the ricotta cheese until it melts into the sauce, creating a creamy and luscious texture. If you find the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency. The starchy pasta water helps to bind the sauce to the pasta and makes it silkier.

At this point, add the cooked pasta to the pan with the tomato ricotta sauce. Toss the pasta in the sauce, ensuring every piece is coated in the creamy, tangy sauce. You can adjust the seasoning with extra salt and pepper if needed.

4. Finish and Serve

Once the pasta is thoroughly mixed with the sauce, remove the pan from the heat. Stir in the fresh chopped basil for an aromatic, fresh finish. The basil adds a pop of green color and enhances the overall flavor of the dish.

If desired, sprinkle the pasta with freshly grated Parmesan cheese for added richness and flavor. For some extra texture and crunch, top with toasted pine nuts or chopped walnuts. These add a lovely contrast to the creamy ricotta and give the dish an extra layer of flavor.

Serve the Tomato Ricotta Pasta immediately, garnished with additional Parmesan cheese and a few basil leaves if desired. It’s best enjoyed warm, straight from the skillet!