Pasta con Pomodoro e Ricotta

Pasta con Pomodoro e Ricotta is a delightful Italian dish that combines fresh tomatoes and creamy ricotta to create a simple yet flavorful meal. Perfect for a cozy dinner, this dish highlights the beauty of fresh ingredients and is easy to prepare.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Fresh tomatoes (diced) - 400 grams
• Ricotta cheese - 150 grams
• Garlic (minced) - 2 cloves
• Olive oil - 2 tablespoons
• Fresh basil (chopped) - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (grated) - 30 grams

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the diced tomatoes to the skillet and season with salt and black pepper. Cook for about 8-10 minutes, stirring occasionally, until the tomatoes have softened and released their juices.
4. Once the pasta is cooked, reserve 1/2 cup of the pasta water and then drain the pasta.
5. Add the drained pasta to the skillet with the tomato sauce. Stir in the ricotta cheese and chopped basil, mixing everything together. If the pasta seems dry, add a little reserved pasta water to reach the desired consistency.
6. Serve the pasta in bowls, topped with grated Parmesan cheese and extra basil if desired.

Nutrition

• Calories: 550
• Protein: 20 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 40 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from fresh tomatoes, which may help reduce inflammation.
• Good source of protein and calcium from ricotta cheese, supporting muscle and bone health.

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