Spaghetti with ricotta and tomato sauce

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 635 Kcal, 22g Protein, 99g Carbohydrates, 14g Fat


  • Spaghetti
  • salted water, boiling
  • 500 g spaghetti
  • 250 g ricotta
  • salt and pepper to taste
  • Vegetable sauce
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 500 g vine-ripened tomatoes, cut into approx. 1.5 cm cubes
  • 1 yellow pepper, diced
  • 1.5 tbsp gin (or water)
  • 1 tsp salt
  • 0.25 bunch basil, torn
  • a little pepper

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  • Spaghetti

    Cook the spaghetti in salted water until just al dente, set aside approx. 200 ml of the cooking water, drain the spaghetti. Combine the reserved cooking water with the ricotta in the same pan, stir in the spaghetti, season, cover and set aside.
  • Vegetable sauce

    Heat the oil in a pan. Sauté the onion for approx. 3 mins., add the tomatoes and pepper and cook for approx. 3 mins. Mix in the gin and basil, season, serve with the spaghetti.
  • Serve with:

    Grated parmesan.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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