Red Gold Tomatoes From Europe
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Pasta with ricotta and tomato sauce


30 minutes






300g canned whole peeled tomatoes
325g pasta (shape of your choice)
110g fresh ricotta
2 cloves of garlic
fresh basil
extra virgin olive oil
salt and pepper, to taste
mature salted ricotta, to taste


Crush the tomatoes with a fork and add a clove of garlic, a few fresh leaves of basil, and a drizzle of extra virgin olive oil.  

Heat the remaining clove of garlic in a skillet with a drizzle of olive oil and remove as soon as it turns golden, then add the tomato sauce, season with salt and cook for about ten minutes over medium heat. When the sauce thickens a little, add the sieved fresh ricotta. Leave over low heat for another 3/4 minutes, turn off the heat, add the fresh basil, and cover with a lid.

To stop the ricotta from forming lumps, blend the sauce again.

Cook the pasta and dress with the sauce, serve garnished with a drizzle of raw extra virgin olive oil, a little grated mature salted ricotta, and a few leaves of fresh basil.

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