Description
A cozy, one-pot pasta dish simmered in sun-dried tomato goodness, topped with dreamy whipped ricotta for the ultimate comfort meal.
Ingredients
Scale
- 12 oz pasta (penne or fusilli)
- 1 cup sun-dried tomatoes, chopped
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 can (14 oz) crushed tomatoes
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 cup whipped ricotta (ricotta blended with cream)
- ½ cup grated parmesan cheese
- A handful of fresh basil, torn
- Salt and pepper, to taste
Instructions
- Place your pot over medium heat and drizzle in the olive oil.
- Add the onion and garlic, sauté until soft and fragrant. Stir in the chopped sun-dried tomatoes and cook for a minute.
- Pour in the crushed tomatoes and vegetable broth, then bring to a gentle boil.
- Add the pasta straight into the pot. Stir to ensure it’s submerged and evenly coated.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Stir in the parmesan, season with salt and pepper. Whip the ricotta with a splash of cream and a pinch of salt.
- Spoon pasta into bowls, top with whipped ricotta, sprinkle with basil, and serve.
Notes
- Reserve some pasta water to adjust sauce thickness if needed.
- Let ricotta come to room temp before whipping for smoother texture.
- Use oil-packed sun-dried tomatoes for maximum flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 30mg
Keywords: one pot pasta, sun-dried tomato, whipped ricotta, vegetarian dinner, easy pasta recipe