Experience a comforting plate of pasta with the creamy goodness of ricotta and the burst of fresh tomatoes tonight!

1

Start by boiling a large pot of salted water for the pasta. Once the water reaches a rolling boil, add the pasta and cook according to package instructions, usually about 8-10 minutes, until al dente.

2

While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add 2 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.

3

Add 400 grams of chopped tomatoes to the skillet along with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir well and let this simmer for about 5-7 minutes until the tomatoes soften and are juicy.

4

When the pasta is done, reserve about 1 cup of the pasta water, then drain the pasta and add it directly to the skillet with the tomato mixture. Toss gently to combine.

5

In a mixing bowl, combine 250 grams of ricotta with the reserved pasta water to create a creamy sauce. Add this to the pasta and mix well until everything is coated and creamy.

6

Tear the basil leaves and sprinkle them over the pasta. Toss everything together and serve immediately.

2

• Top with grated Parmesan cheese for added flavor.
• Add sautéed spinach or kale for extra nutrition and color.
• Incorporate crushed red pepper flakes for a spicy kick.

• Make sure to not overcook the pasta for the best texture.
• Use fresh tomatoes when in season for a more vibrant flavor.
• Taste and adjust seasonings before serving to suit your palate.

• fat: 25g
• fiber: 3g
• protein: 20g
• calories: 600
• carbohydrates: 70g

This dish is rich in carbohydrates for energy, protein from ricotta for muscle repair, and healthy fats from olive oil.

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