Rating: 4 stars
22 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
  • 22 Ratings

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Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.

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  • Meanwhile, cook the oil, garlic, red pepper, and 1/4 teaspoon salt in a small pot over medium heat, stirring occasionally, until fragrant and sizzling, 2 to 3 minutes. Remove from heat.

  • Add the tomatoes, ricotta, 1/2 teaspoon salt, and 1/2 cup of the reserved cooking water to the pasta; toss to coat. (Add more cooking water as needed to loosen the sauce.)

  • Serve topped with the chili oil and basil.

Nutrition Facts

572 calories; fat 24g; cholesterol 32mg; sodium 419mg; protein 20g; carbohydrates 70g; sugars 3g; fiber 5g; iron 3mg; calcium 156mg.
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