• Total Time: 30 minutes
  • Yield: 4-6 1x


  • 1 pound spaghetti
  • 1 pound fresh, ripe tomatoes
  • 68 basil leaves, coarsely torn
  • 1 onion, finely chopped
  • 1/4 cup olive oil
  • 1 cup fresh ricotta cheese
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Parmigiano-Reggiano Cheese, grated

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  1. Rinse the tomatoes under cold water. Remove the core and some seeds, and then cut into large bite-sized pieces.
  2. In a large skillet over medium heat, sauté the onion in olive oil until golden. Add the tomatoes and stir together for a few minutes. After a few minutes, add the basil leaves and salt and pepper to taste.
  3. Remove from heat.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until al dente.
  5. Drain, and mix into the skillet with the tomatoes.
  6. Remove to a serving bowl and mix in the ricotta.
  7. Serve immediately with a sprinkle of Parmigiano.