A Taste of Sunshine: Olive Garden’s Penne Pasta with Tomatoes and Ricotta

I still remember the first time I truly appreciated the magic of simple, fresh ingredients coming together in a way that felt both comforting and elegant. It was a drizzly afternoon, the kind that begs for warmth and good food, and my grandmother, a woman who believed that a well-made pasta dish could solve most of life’s little woes, decided to recreate something reminiscent of her favorite Italian restaurant. The aroma of sweet tomatoes softening in olive oil, mingled with the subtle fragrance of garlic and basil, began to fill her cozy kitchen. When she finally presented the bowl, a vibrant symphony of colors crowned with creamy ricotta and flecked with emerald parsley, I knew I was in for a treat. This dish, a thoughtful nod to a beloved classic, embodies that feeling perfectly – it’s rustic Italian charm served with a side of pure joy.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Vegetarian

Ingredients

The beauty of this dish lies in its unpretentious ingredient list. Each component plays a vital role, contributing to a harmonious and satisfying pasta experience.

• 4 medium tomatoes
• 8 basil leaves, finely chopped
• 1/4 cup extra virgin olive oil
• 1 cup ricotta cheese
• 1/2 teaspoon marjoram, finely chopped
• 12 ounces penne rigate, cooked according to package directions
• 1/4 cup Romano cheese, grated
• 1 large garlic clove, peeled and chopped
• Salt to taste
• Fresh ground black pepper to taste
• Fresh parsley, chopped, for garnish

Equipment Needed

To bring this delightful pasta dish to life, you’ll need a few essential kitchen tools:

• A medium saucepan for blanching tomatoes
• A bowl for ice water
• A sharp knife for chopping and dicing
• A medium skillet for tossing the sauce
• A large bowl for mixing
• A colander for draining pasta

Instructions

Crafting this Olive Garden-inspired penne is straightforward, allowing you to focus on enjoying the process and the resulting flavors.

1. Prepare the Tomatoes: Begin by making a shallow “X” incision on the bottom of each of your medium tomatoes. This simple step is crucial for easy peeling. Bring a medium saucepan of water to a rolling boil. Carefully add the tomatoes to the boiling water and blanch them for precisely 15 seconds. Immediately use a slotted spoon to transfer the blanched tomatoes into a bowl filled with ice water. This shocking process halts the cooking and loosens the skins.

2. Process the Tomatoes: Once cooled, remove the tomatoes from the ice water. You’ll find the skins will now slip off with ease. Next, carefully remove the core from each tomato, then gently squeeze out the seeds. The remaining flesh should be diced into small, bite-sized pieces. Place these diced tomatoes into a bowl.

3. Infuse the Tomato Mixture: To the bowl with the diced tomatoes, add 1/4 cup of extra virgin olive oil, the chopped basil leaves, and the chopped garlic clove. Gently stir to combine all these aromatic ingredients. Allow this mixture to sit for a few minutes, letting the flavors begin to meld.

4. Prepare the Ricotta Blend: In a separate small bowl, combine the 1 cup of ricotta cheese with the 1/2 teaspoon of chopped marjoram. Season this ricotta blend generously with salt and fresh ground black pepper to your personal preference. Whisk or stir until it’s smooth and well combined.

5. Cook the Sauce: Place a medium skillet over medium-high heat. Once the skillet is hot, add the tomato mixture you prepared earlier. Toss the tomatoes in the hot skillet, allowing them to cook and soften slightly for a few minutes until the mixture is hot.

6. Incorporate the Ricotta: Once the tomato mixture is hot, carefully stir in the prepared ricotta cheese blend. Continue to stir gently until the ricotta is fully incorporated and has created a creamy, luscious sauce.

7. Combine with Pasta: Now, add the hot, drained penne rigate directly into the skillet with the tomato and cheese mixture. Stir thoroughly to ensure that every piece of pasta is coated in the creamy sauce.

8. Final Seasoning and Cheese: Taste the pasta and sauce. Adjust the salt and fresh ground black pepper as needed. The goal is a perfectly balanced flavor. Finally, top the entire dish with the 1/4 cup of grated Romano cheese and a generous sprinkle of fresh chopped parsley for a burst of color and fresh flavor.

Expert Tips & Tricks

As a chef, I’ve learned that a few small adjustments can elevate even the simplest dishes. For this penne, consider these insights:

• Tomato Quality is Key: The success of this dish hinges on the quality of your tomatoes. Use ripe, in-season tomatoes for the best natural sweetness and flavor. If fresh tomatoes aren’t at their peak, a good quality canned diced tomato can be substituted, though the fresh flavor will be slightly different.
• Don’t Overcook the Pasta: Cook your penne rigate to al dente. It will continue to absorb sauce and cook slightly in the skillet. Overcooked pasta will become mushy.
• Ricotta Smoothness: For an extra-smooth ricotta blend, you can pass the ricotta cheese through a fine-mesh sieve before mixing with the marjoram. This removes any excess liquid and ensures a silkier texture.
• Fresh Herbs Matter: While dried marjoram is called for, don’t skimp on the fresh basil and parsley. Their vibrant, aromatic notes are essential to the dish’s character. Chop them just before adding to preserve their fragrance.
• A Touch of Heat: If you enjoy a little warmth, add a pinch of red pepper flakes or a dash of cayenne pepper to the tomato mixture as it heats in the skillet. It adds a lovely subtle kick that complements the creamy ricotta beautifully.

Serving & Storage Suggestions

This Penne Pasta with Tomatoes and Ricotta is best served immediately, piping hot, allowing the creamy sauce to cling perfectly to each piece of pasta. Garnish generously with extra fresh parsley and a final dusting of grated Romano cheese. It pairs wonderfully with a crisp, green salad tossed with a light vinaigrette and, of course, warm garlic rolls for that quintessential Olive Garden experience.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating is best done gently on the stovetop over low heat with a splash of water or a bit more olive oil to loosen the sauce. Microwaving is also an option, but be sure to stir halfway through to ensure even heating and prevent the pasta from becoming dry.

Nutritional Information

Below is an estimated nutritional breakdown per serving. Please note that these are approximate values and can vary based on specific ingredient brands and precise measurements.

Nutrient	Amount per Serving	% Daily Value
Calories	623.5 kcal
Calories from Fat	241 kcal
Total Fat	26.9 g	41%
Saturated Fat	9.7 g	48%
Cholesterol	46.1 mg	15%
Sodium	232.9 mg	9%
Total Carbohydrate	71.6 g	23%
Dietary Fiber	4.5 g	17%
Sugars	5 g	20%
Protein	23.9 g	47%

Variations & Substitutions

While this recipe is delightful as is, feel free to explore these variations:

• Gluten-Free: Substitute the penne rigate with your favorite gluten-free pasta shape. Ensure it’s cooked according to its package directions.
• Vegan Option: For a dairy-free rendition, use a high-quality vegan ricotta alternative and a plant-based Parmesan-style cheese. Ensure your pasta is egg-free.
• Add Protein: Grilled chicken, shrimp, or Italian sausage would be delicious additions. Cook them separately and toss them in with the pasta and sauce.
• Roasted Tomatoes: For a deeper, more concentrated tomato flavor, roast your diced tomatoes with olive oil, garlic, and herbs before adding them to the skillet.

FAQs

Q: What is the best way to ensure my tomatoes peel easily?
A: Blanching them in boiling water for exactly 15 seconds, followed by an immediate ice bath, is the most effective method for loosening tomato skins.

Q: Can I use canned tomatoes instead of fresh?
A: Yes, you can use a high-quality can of diced tomatoes. However, fresh, ripe tomatoes will offer a brighter, more distinct flavor profile.

Q: How can I make the ricotta sauce creamier?
A: Ensure your ricotta cheese is at room temperature and well-drained if it seems watery. You can also whisk it with a tablespoon of the pasta cooking water before adding it to the skillet.

Q: Is it okay to add other vegetables to this dish?
A: Absolutely! Sautéed spinach, zucchini, or bell peppers would be wonderful additions. Add them to the skillet with the tomatoes as they cook.

Q: What kind of pasta is best for this recipe?
A: Penne rigate is ideal because its ridges and hollow center help capture the creamy sauce beautifully. However, other short pasta shapes like rotini or farfalle would also work well.

Final Thoughts

This Penne Pasta with Tomatoes and Ricotta is a testament to the fact that sometimes, the most memorable meals are born from simplicity and quality ingredients. It’s a dish that transports you, offering a moment of delicious escape with every forkful. I encourage you to gather your ingredients, embrace the gentle process, and savor the wonderful aromas that will fill your kitchen. Share it with loved ones, or enjoy a comforting solo meal – either way, it’s a celebration of good food and good times.