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You are here: Home / Recipes / RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

08/08/2016 by Filippo Trapella Leave a Comment

Ricotta cheese pasta is one of the recipes I liked most in my childhood. This sauce for pasta is very easy and fast, just combine ricotta along with fresh basil, Parmigiano Reggiano and tomato sauce. Crushed pine nuts are the crunchy part of this recipe and give a particular taste! Today I opted for strozzapreti, a traditional Italian kind of pasta, but this sauce is delicious with any shape of short pasta or spaghetti as well!

RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

ricotta-tomato-strozzapreti

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  • 13 oz (360 g) pasta
  • 4 tbsp extra virgin olive oil
  • 4 sweet basil leaves
  • 1/2 Lb (230 g) fresh ricotta
  • 8 tbsp Parmigiano Reggiano
  • 2 tbsp pine nuts
  • 5 tbsp cooking salt
  • to taste table salt

TOMATO SAUCE

  • 3/4 Lb (340 g) tomato sauce
  • 1 clove of garlic
  • 2 sweet basil leaves

click here to read my easy italian tomato sauce

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts

TOMATO SAUCE

Even if this ricotta cheese pasta is delicious prepared with high quality canned tomato puree, this recipe will be perfect with fresh tomatoes sauce (click here to read my quick and easy tomatoes sauce recipe 😉 ).

If you opt for canned tomato puree, peel and crush the clove of garlic. Pour 2 tbsp of olive oil into a little pot and place over medium/low heat. When the oil is warm, pour the garlic, 2 leaves of basil and tomato puree. Cook covered 15 mins, stirring occasionally. Finally, salt as needed.

RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

CREAMY SAUCE AND CRUNCHY PINE NUTS CRUMBLES

Place a pot filled up with 5 qt. of water and 4.5 tbsp of cooing salt over high heat.

Now, combine the tomato sauce with ricotta cheese, 4 basil leaves, 8 tbsp of Parmigiano Reggiano,  2 tbsp olive oil and table salt as needed. Blend the mixture until the sauce will be smooth and consistent. Finally, coarsley crush the pine nuts with a meat tenderizer.

RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

RICOTTA CHEESE PASTA

Cook pasta and drain it “al dente”, saving a cup of cooking pasta. Toss the pasta along with the ricotta sauce. If needed, add a few spoon of cooking water until creamy and consistent. Finish the ricotta cheese pasta with pine nuts crumbles and a sprinkle of Parmigiano Reggiano. Serve immediately, very hot.

RICOTTA CHEESE PASTA with tomato sauce, basil and pinenuts

TAKE A LOOK AT THIS

ITALIAN EASY TOMATOES SAUCE with garlic and fresh basil

ITALIAN EASY TOMATOES SAUCE with garlic and fresh basil

PRINTABLE VERSION

RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts
 
Print
Prep time
30 mins
Total time
30 mins
 
Ricotta cheese pasta is one of the recipes I liked most in my childhood. This sauce for pasta is very easy and fast, just combine ricotta along with fresh basil, Parmigiano Reggiano and tomato sauce. Crushed pine nuts are the crunchy part of this recipe and give a particular taste! Today I opted for strozzapreti, a traditional Italian kind of pasta, but this sauce is delicious with any shape of short pasta or spaghetti as well!
Author: Filippo Trapella - philosokitchen.com
Recipe type: pasts
Cuisine: Italian
Serves: 4
Ingredients
  • 13 oz (360 g) pasta
  • 4 tbsp extra virgin olive oil
  • 4 sweet basil leaves
  • 1/2 Lb (230 g) fresh ricotta
  • 8 tbsp Parmigiano Reggiano
  • 2 tbsp pine nuts
  • 5 tbsp cooking salt
  • to taste table salt
  • TOMATO SAUCE
  • 3/4 Lb (340 g) tomato sauce
  • 1 clove of garlic
  • 2 sweet basil leaves
Instructions
  1. TOMATO SAUCE
    Even if this ricotta cheese pasta is delicious prepared with high quality canned tomato puree, this recipe will be perfect with fresh tomatoes sauce (click here to read my quick and easy tomatoes sauce recipe 😉 ).
    If you opt for canned tomato puree, peel and crush the clove of garlic. Pour 2 tbsp of olive oil into a little pot and place over medium/low heat. When the oil is warm, pour the garlic, 2 leaves of basil and tomato puree. Cook covered 15 mins, stirring occasionally. Finally, salt as needed.
  2. CREAMY SAUCE AND CRUNCHY PINE NUTS CRUMBLES
    Place a pot filled up with 5 qt. of water and 4.5 tbsp of cooing salt over high heat.
    Now, combine the tomato sauce with ricotta cheese, 4 basil leaves, 8 tbsp of Parmigiano Reggiano, 2 tbsp olive oil and table salt as needed. Blend the mixture until the sauce will be smooth and consistent. Finally, coarsley crush the pine nuts with a meat tenderizer.
  3. RICOTTA CHEESE PASTA
    Cook pasta and drain it "al dente", saving a cup of cooking pasta. Toss the pasta along with the ricotta sauce. If needed, add a few spoon of cooking water until creamy and consistent. Finish the ricotta cheese pasta with pine nuts crumbles and a sprinkle of Parmigiano Reggiano. Serve immediately, very hot.
  4. RICOTTA CHEESE PASTA with tomato sauce, basil and pine nuts
3.5.3208

 

Filed Under: Faster Than 45 Mins, Pasta, Rice & Co., Recipes, Vegetarian Tagged With: basil, cheese, childhood, easy, entree, fast, fresh, fresh tomato sauce, garlic, italian, parmigiano, pasta, quick, recipe, recipes, ricotta, Roma, tomatoes, traditional

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