Rich textures and subtle flavors combine in this simple summer favorite. Make the sauce, except for the tomatoes, well ahead, then fold in the diced tomatoes and basil at the end, just before serving.
For best results, look for true ricotta, made from re-cooked whey, and not vinegar-thickened milk (see here). The butter should be at room temperature. Combine it with the ricotta, then fold in the tomato and basil just before you’re ready to serve.
If your tomatoes are very juicy, drain them in a fine-mesh sieve for 30 minutes or so before adding to the cheeses.
Pennette are usually easy to find, but if you don’t see them, substitute mostaccioli, short ziti, rigatoni, elicoidali, or any type of short, hollow pasta instead.
SERVES 6
2 cups best-quality ricotta
8 tablespoons (1 stick or ½ cup) unsalted butter, at room temperature
½ to 1 cup freshly grated parmigiano-reggiano
Sea salt and freshly ground black pepper
About 1 pound (500 grams) pennette or other pasta (see headnote)
1 cup diced tomato (unpeeled), drained of excess juice
½ cup finely chopped fresh basil
Combine the ricotta and softened butter in a bowl and, using a fork, blend the two together. Don’t worry if there are a few streaks of butter throughout the ricotta—it will be better that way. Add the parmigiano, then taste, and, if you wish, add more grated cheese. Taste again and add salt, if necessary. Set aside any remaining grated cheese to serve with the pasta.
When ready to cook, bring a large pot of water to a rolling boil. Add salt and the pasta and cook following the directions here.
While the pasta is cooking, gently fold the tomatoes and basil into the ricotta mixture. Taste again and, if you wish, add a little salt—though there may be plenty of salt from the parmigiano. If the mixture seems very tight, stir in a couple of big spoonsful of boiling pasta water, but keep in mind that moisture from the finished pasta will also loosen the sauce a bit.
Have ready a warm serving bowl. When the pasta is al dente, drain and immediately turn it into the bowl along with about three-quarters of the ricotta sauce. Add a good quantity of pepper and toss to mix well. Serve immediately, passing the remainder of the sauce and grated cheese separately.