This easy one-pot basil tomato pasta with ricotta is full of flavor, it requires only 1 pot, minimal effort, and it's ready in less than 20 minutes. A delicious cozy family meal you can make without boiling the pasta first, perfect for on-the-go weeknights!Quantities yield 4 small servings or 2 large ones.
Keyword: One-pot tomato pasta
2 large garlic cloves, minced
1 can(14 oz)diced tomatoes
1 ¾ cupshot water, plus more if needed
¾tspfine salt, plus more to taste
¼tspfreshly ground black pepper, plus more to serve
8oz(220 grams)short pasta shapes (penne, fusilli, bow-ties...)
1 small bunchfresh basil leaves, shredded
½ cup(4oz/120 grams)ricotta
⅓ cup(1oz/30 grams)grated parmesan, plus more to serve
pinch of chili flakes, to serve
In a large pot or Dutch oven, warm the olive oil then add garlic, paprika and oregano. Saute' for about 45 seconds until fragrant.
Add the tomatoes, hot water, salt, pepper, the pasta, give a good stir and bring to the boil.
Reduce the heat to medium, cover with a lid and cook until al dente (start checking the doneness according to the cooking time stated on the package, although it might take a bit longer with this method).
Stir every 3-4 minutes and keep an eye on the amount of liquid. It might look a lot at first, but magically the pasta will absorb it by the end of the cooking time. But if at some point you think it needs more, just add a little bit of hot water.
When the pasta isstill al dente add the shredded basil leaves and give a good stir.
Then finish with ricotta and parmesan cheese, stir to combine and serve immediately with extra parmesan cheese if you wish, and a good pinch of chili flakes. Enjoy!
Nutrition facts: Please note that the nutrition values are an estimate based on an online nutrition calculator. It's an estimate only and it should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving.