Spaghetti with Creamy Ricotta and Basil. Credit: Matt Russell
Dried spaghetti: 360 g
Olive oil: 3 tbsp
Garlic cloves: 2 (thinly sliced)
Shallots: 2 (thinly sliced)
Parmesan: 55 g (grated)
Basil leaves: 1 bunch
Zest of 1 lemon; juice of 1/2: 1 + 1/2
Ricotta: 200 g
Pangrattato (pg 146 of PASTA PRONTO!): to serve
Light, creamy, and quick: this ricotta and basil spaghetti recipe is a summer pasta classic, perfect for busy weeknights or easy entertaining.
(From PASTA PRONTO! by Mateo Zielonka. Copyright © 2025. Reprinted by permission of Quadrille Publishing, an imprint of Penguin Random House LLC)
Ricotta makes a deliciously creamy yet light sauce, which is especially good when blended with fragrant basil leaves. Such a simple summer supper, served with a green leaf salad or a dish of Shaved Courgettes with Basil and Mint (see page 143) and a glass of chilled white wine.
- Heat the olive oil in a large saucepan and fry the garlic and shallots on a medium heat until soft.
- This will take about 5 minutes.
- Set to one side.
- Place the Parmesan, basil leaves, lemon zest and juice in the bowl of a food processor and blitz for 15–20 seconds until you have a thick paste.
- Transfer this mixture to a medium bowl, add the ricotta and use a wooden spoon to combine well.
- Season to taste with sea salt and freshly ground black pepper, then leave to one side while you cook the pasta.
- Bring a large pan of water to the boil before adding salt, then cook the spaghetti for 1½–2 minutes.
- Alternatively, if using dried pasta, follow the packet instructions.
- Once the pasta is cooked, use kitchen tongs to transfer it to the saucepan of shallots, carrying over some of the starchy cooking water.
- Stir together well, then add the ricotta mixture and continue to stir.
- Loosen the sauce with extra pasta cooking water, if needed.
- Check the seasoning and serve in four warmed bowls, scattering a generous handful of Pangrattato on top.
