(Quick and Easy) Ricotta Tomato Penne

 This is an amazingly quick (15 minutes!), surprisingly elegant, and super delicious dish.

I came up with it as a dinner idea in a pinch last week. We didn't have much time but I had some quality ingredients. Sometimes less is more. Nothing fancy. Just pasta. tomatoes. cheese. and of course garlic. It's perfection in a flash! 

Ingredients

Canola or extra virgin olive oil

2 garlic cloves, minced

1 small onion, finely diced

1--14 oz can stewed or whole tomatoes

salt

pepper

1 tsp dried basil

1/4-1/2 cup fresh Ricotta cheese 

Directions

Fill a 2 or 3 quart pot with water and heat to boiling. Meanwhile, heat a large skillet over medium low heat. Drizzle with oil. Add onions and garlic and sauté until softened and fragrant. Stir in the can of tomatoes. Use a spoon or potato masher to crush tomatoes to your desired consistency for the sauce. Sprinkle in salt and pepper (be generous with both!) and basil. Let simmer for 5-15 minutes. Drop 2-3 cups penne pasta into the boiling water and cook to al dente. Drain and leave in pot. Stir in Ricotta cheese until melted. Serve onto plates and spoon tomato sauce on top.