One-Pot Tomato Basil Pasta with Ricotta

theclevermeal.com

peachouille

1 Tbsp Olive oil

2 large garlic cloves, minced

½ tsp oregano

½ tsp paprika

1 can (14 oz) diced tomatoes

1 ¾ cups hot water, plus more if needed

¾ tsp fine salt, plus more to taste

¼ tsp freshly ground black pepper, plus more to serve

8oz (220 grams) short pasta shapes (penne, fusilli, bow-ties…)

1 small bunch fresh basil leaves, shredded

½ cup (4oz/120 grams) ricotta

⅓ cup (1oz/30 grams) grated parmesan, plus more to serve

pinch of chili flakes, to serve

Directions at theclevermeal.com

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