Pasta with Tomatoes, Ricotta & Arugula

Kathryn Joel Recipe

On Monday we made the incredibly difficult decision to reschedule the next 2 week of classes, and close our doors for the time being. So as we plan how and when to reopen I’m cooking at home with my two grownup kids, and I’ll be sharing some of my favourite family recipes with you.

We love pasta in my house, and this recipe featuring Tomatoes, Ricotta and Arugula has been a staple in my kitchen since my kids were small.  Now that they’re all grown up they still like it, though now they like it even better with a glass of wine.

If you don’t have the ingredients you need you can still head to one of the Italian Centre stores, they’re fully stocked with all of the ingredients that you need.  And you’ll be supporting a local business while you’re there.

Pasta with Tomato, Ricotta & Arugula


(serves 6, or 4 with leftovers)

1 large or 2 medium onion (s), chopped

1-2 cloves garlic, finely chopped

1 28 oz can roma tomatoes

1 tbsp fresh oregano, chopped, or 1 tsp dried (optional – you can leave it out or use other herbs of choice such as basil, too)

pinch of chili flakes (optional)

1 glass white wine (optional)

1 450 g box orecchiette (or other pasta shape)

1 bag or box of arugula

250 g ricotta (1/2 a tub)

Extra virgin olive oil

salt and pepper to taste

freshly grated pecorino romano cheese, to serve (or use parmesan)


In a pan heat a generous swig of olive oil, over a medium heat, then add the chopped onions, seasoning with salt, and sweat until softened without browning, about 5 minutes.

Add the (optional) chili flakes and garlic, and cook just until fragrant, about a minute.

Next add the tomatoes and oregano (or other herbs) and the wine, using a spoon to break up the tomatoes, then reduce the heat and simmer covered for about 30 minutes, stirring occasionally.

Season to taste with salt and pepper.

Meanwhile cook the pasta in a large pot of well salted boiling water until just al dente.

When the pasta is cooked, retain about 1 cup of the cooking water and drain the pasta.

Return the drained pasta to the pan and add the tomato sauce, turning the heat to low. Stir to combine.

Add the ricotta, stirring gently, and some of the cooking water as needed (the starch in the cooking water will finish your sauce).

Check the seasoning before stirring in the arugula just until wilted, together with a handful of grated pecorino.

Serve with additional pecorino and a glass of wine.

Wine Note:  We enjoyed our self isolation pasta with a glass of 2018 Casal Bordino Terrence Sabelli Pecorino, from Italy.