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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Pasta with ricotta and tomato, Sicilian style

Pasta with Ricotta and Tomato: A Sicilian Embrace of Comfort and Simplicity

A creamy, sun-kissed Sicilian pasta with fresh ricotta and bright tomato sauce — simple, comforting and irresistibly Mediterranean.

Author: Giuseppe Rizzo • Published on: October 9, 2023
Categories: Pasta dishes Vegetarian pasta Vegetarian recipes Quick recipes
Tags: garlic basil caciocavallo extra-virgin olive oil pasta black pepper ricotta tomato sauce
⏱️
Prep Time
About 15 minutes
🔥
Cook Time
About 15 minutes
👥
Serve
Serves 4
📊
Difficulty
Easy
💰 Low
🗓️ Summer
⭐ 4.9/5

🛒 Ingredients

  • ✓ 320 g pasta of your choice
  • ✓ 500 ml tomato passata
  • ✓ 300 g fresh ricotta (sheep’s milk ricotta if you prefer authenticity)
  • ✓ 50 g aged caciocavallo, grated
  • ✓ 2 garlic cloves
  • ✓ Fresh basil leaves
  • ✓ Extra-virgin olive oil
  • ✓ Salt
  • ✓ Freshly ground black pepper

📊 Nutritional Information

Calories
approx. 240 kcal
Protein
approx. 51 g
Fat
55 g
Fiber
approx. 4 g

Picture this: a warm summer day in Sicily, the sea breeze drifting through an open kitchen window, and the scent of fresh basil dancing in the air.
It’s the perfect moment to prepare pasta with ricotta and tomato, a dish that represents everything beloved about Sicilian home cooking — simple ingredients, generous flavours and a sense of pure comfort.

Passed down through generations, this recipe brings together the creamy softness of fresh ricotta and the brightness of a gently simmered tomato sauce.
Whether you’re cooking for family or sharing a relaxed dinner with friends, this bowl of pasta carries with it the sunshine, warmth and convivial spirit of the island.

Let yourself be transported by its colours, aromas and silky texture — a true taste of Sicily in every forkful.

👨‍🍳 Preparation

  1. 1

    Bring a large pot of salted water to the boil. Add the pasta and cook according to the packet instructions.

  2. 2

    Meanwhile, gently fry the garlic cloves in a little olive oil. Pour in the tomato passata, season with salt, pepper and fresh basil, and simmer for about 10 minutes.

  3. 3

    Remove the garlic. In a bowl, loosen the ricotta with a ladleful of pasta water until smooth and creamy. Stir the ricotta into the tomato sauce.

  4. 4

    Drain the pasta al dente and toss it in the pan with the sauce. Add the grated caciocavallo and mix for a minute until glossy.

  5. 5

    Finish with more basil and serve immediately.

💡 Tips and Variations

Add black olives or capers for extra depth, or a pinch of chilli flakes for a gentle heat.
If you love a richer sauce, stir in a spoonful of butter or a splash of cream.

📦 Storage

  • • Store leftovers in an airtight container in the fridge for 2–3 days.
  • • Reheat gently in a pan with a splash of water or in the microwave, stirring well.
  • • Add a little ricotta or cheese while reheating to bring back creaminess.

🍷 Pairing

Serve with a chilled glass of Contea di Sclafani Grillo, ideally between 6°C and 8°C to enhance its crisp, fruity notes against the richness of the ricotta.

Thanks for joining us in this culinary journey through Sicily.
Give this pasta with ricotta and tomato a try — it’s proof that even the simplest dishes can offer the most satisfying moments. Buon appetito!

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