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!
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- 13 oz (360 g) pasta
- 4 tbsp extra virgin olive oil
- 4 sweet basil leaves
- ½ Lb (230 g) fresh ricotta
- 8 tbsp Parmigiano Reggiano
- 2 tbsp pine nuts
- 5 tbsp cooking salt
- to taste table salt
TOMATO SAUCE
- ¾ Lb (340 g) tomato sauce
- 1 clove of garlic
- 2 sweet basil leaves
click here to read my easy italian tomato sauce
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.
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
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.
TAKE A LOOK AT THIS
ITALIAN EASY TOMATOES SAUCE with garlic and fresh basil
PRINTABLE VERSION
- 13 oz (360 g) pasta
- 4 tbsp extra virgin olive oil
- 4 sweet basil leaves
- ½ Lb (230 g) fresh ricotta
- 8 tbsp Parmigiano Reggiano
- 2 tbsp pine nuts
- 5 tbsp cooking salt
- to taste table salt
- TOMATO SAUCE
- ¾ Lb (340 g) tomato sauce
- 1 clove of garlic
- 2 sweet basil leaves
- 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. - 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
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. 
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