Spicy tomato pasta with ricotta and thyme
Indulge in a fiery and flavorful dinner with our Spicy Tomato Pasta featuring creamy ricotta and fresh thyme. This quick and easy recipe combines zesty red hot chili peppers, savory onions, and garlic, all sautéed in rich olive oil. Enhanced with aromatic thyme and tangy tomato puree, this dish is finished off with rich ricotta for an irresistible, creamy texture. Perfect for a weeknight meal or a dinner party delight!
- 13 May 2024
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 8 Ingredients
Spicy tomato pasta with ricotta and thyme is a flavorful and comforting dish that marries the heat of red hot chili peppers with the savory sweetness of tomatoes. Enhanced with creamy ricotta and fragrant thyme, this pasta recipe is perfect for spice lovers and those looking for a quick yet satisfying meal.
Ingredients:
Instructions:
- Start by finely chopping the onion and garlic cloves.
- Slice the red hot chili peppers. Remove seeds if you prefer less heat.
- Chop the fresh thyme if not already chopped.
- Heat the olive oil in a large pan over medium heat.
- Add the chopped onion and cook until translucent, about 5-7 minutes.
- Add the garlic and sliced chili peppers and sauté for another 2 minutes, being careful not to burn the garlic.
- Stir in the 2 tbsp of tomato puree and cook for 1 minute to enhance its flavor.
- Add the canned tomatoes (with their juices) to the pan, breaking them up with a spoon if they are whole tomatoes.
- Bring the mixture to a simmer.
- Add the chopped thyme and stir to combine.
- Season with salt and black pepper to taste.
- Let the sauce simmer uncovered for about 20-30 minutes, stirring occasionally, until it has thickened and the flavors have melded together.
- While the sauce is simmering, cook your pasta according to the package instructions until al dente.
- Drain the pasta, reserving a cup of the pasta water.
- Add the drained pasta to the simmering sauce and toss to coat. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Spoon dollops of the ricotta cheese onto the pasta and gently fold in until evenly distributed.
- Serve the pasta hot, garnished with extra thyme, a drizzle of olive oil, and an extra sprinkle of black pepper if desired.
Tips:
- Adjust the amount of chili peppers based on your heat preference. Remove seeds for a milder flavor.
- Fresh thyme can be replaced with dried thyme if necessary; use about one-third of the amount.
- Using high-quality canned tomatoes can significantly enhance the flavor of the sauce.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- Stir the ricotta cheese gently into the cooked pasta to maintain its creamy texture.
This spicy tomato pasta with ricotta and thyme offers a delightful dance of flavors – from the fiery kick of chili peppers to the creamy smoothness of ricotta. Whether served for a quick weeknight dinner or an impressive dish for guests, this recipe is sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 320 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 16g | 4% |
| Fiber 6g | 15% |
| Sugar 9g | 9% |
| Fat | |
| Fat 7g | 9% |
| Saturated 2.69g | 9% |
| Cholesterol 13mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 27mg | 5% |
| Vitamin B1 1.20mg | 100% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 1.87mg | 12% |
| Vitamin B6 0.41mg | 24% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 60mg | 65% |
| Vitamin E 1.51mg | 10% |
| Vitamin K 9ug | 7% |
| Minerals | |
| Calcium, Ca 210mg | 16% |
| Copper, Cu 0.18mg | 0% |
| Iron, Fe 1.81mg | 16% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 630mg | 19% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 280mg | 18% |
| Zinc, Zn 0.99mg | 9% |
| Water | |
| Water 290g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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