Penne with Marinara and Ricotta
Al dente penne cloaked in a bright, garlicky tomato marinara that comes together from pantry staples. A generous dollop of creamy ricotta melts into the hot pasta, turning every bite velvety and rich. Weeknight comfort that feels special in under 30 minutes.
For 4 servings
- prep · ~8 min
Bring a large pot of salted water to a boil.
1.Fill a large pot 3/4 full with water.2.Add the 0.5 tsp salt, cover, and bring to a rolling boil over high heat.TIPSalt the water generously — it's your only chance to season the pasta itself. - boil · ~11 min
Cook the penne until al dente.
1.Add the penne to the boiling water and stir once to prevent sticking.2.Boil for about 10-11 minutes, or until tender but still firm to the bite.3.Reserve 1 cup of the starchy pasta water, then drain the penne in a colander.TIPDon't rinse the pasta — the starch helps the sauce cling. - saute · ~1 min
Sauté the garlic in olive oil.
1.While the pasta cooks, set a large skillet over medium heat and add the olive oil.2.Once the oil shimmers, add the minced garlic and sauté until fragrant and just barely golden (about 30-45 seconds).TIPWatch the garlic closely — burnt garlic turns bitter fast. - simmer · ~12 min
Simmer the marinara sauce.
1.Carefully pour the hand-crushed tomatoes and their juices into the skillet.2.Add the pinch of salt, black pepper, and dried oregano.3.Stir well, reduce the heat to low, and let the sauce bubble gently for 10-12 minutes, stirring occasionally, until slightly thickened.TIPIf the sauce gets too thick too fast, loosen it with a splash of the reserved pasta water. - mix · ~1 min
Toss the pasta with the marinara.
1.Add the drained penne to the skillet with the marinara sauce.2.Toss well to coat every piece of pasta. Add a splash or two of reserved pasta water if needed to create a light, silky coating. - assemble · ~1 min
Plate the pasta and top with ricotta and basil.
1.Divide the pasta among four warm bowls.2.Place a generous 2-tablespoon dollop of ricotta on top of each serving.3.Scatter with torn fresh basil leaves and finish with an extra crack of black pepper if desired.TIPThe ricotta will slowly melt into the hot pasta — let each person stir it through at the table.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve more pasta water than you think you need to adjust sauce consistency.
- 2Let the ricotta sit at room temperature for 10 minutes before serving for a creamier texture.
- 3Crush the canned tomatoes by hand for a chunkier, more rustic sauce texture.
- 4Taste the sauce before seasoning with salt — canned tomatoes can be salty already.
- 5If sauce tastes flat, add a tiny pinch of sugar to balance the acidity.
Adapt it for your goals.
Protein boost
Add a handful of cooked Italian sausage crumbles or shredded rotisserie chicken to the marinara for a heartier meal.
spicy arrabbiataSpicy arrabbiata
Stir in 1/2 teaspoon red pepper flakes with the garlic for a fiery kick that livens up the tomato base.
dairy freeDairy-free
Replace the ricotta with a thick cashew cream or dollop of unsweetened coconut yogurt for a creamy, plant-based alternative.
green veggie add inGreen veggie add-in
Toss a handful of baby spinach or arugula into the hot pasta right before serving; the residual heat wilts it perfectly.
Why this is on our healthy list.
Rich in Lycopene
Canned tomatoes provide lycopene, a powerful antioxidant that becomes more absorbable when cooked in oil.
Calcium from Ricotta
Whole-milk ricotta offers a good source of calcium, essential for strong bones and teeth.
Heart-Healthy Olive Oil
Extra virgin olive oil contributes monounsaturated fats, supporting cardiovascular health.
Energy from Complex Carbs
Penne pasta provides sustained energy from carbohydrates, making this a satisfying meal fuel.
Frequently asked questions
Yes, but add 1 teaspoon dried basil to the sauce while it simmers; fresh basil stirred in at the end gives a brighter flavor.
