Ingredients
Pasta
- 1 pound short-cut pasta, such as fusilli or penne
Sauce
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 can (14 ounces) diced tomatoes
- 1 cup cottage cheese
- 1/4 cup freshly grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and reduce to a very gentle simmer. Cook until al dente, following the package directions. Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta and set aside.
- Sauté Aromatics: Heat olive oil in a large pan over medium-high heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until the onion becomes tender and translucent. Add the minced garlic and dried basil, cooking for an additional 1-2 minutes until fragrant.
- Prepare Sauce: Transfer the cooked onion and garlic mixture to a high-speed blender or small food processor. Add the canned diced tomatoes, cottage cheese, and parmesan cheese. Purée everything until smooth. Taste the sauce and adjust seasoning with salt and black pepper as needed.
- Combine Pasta and Sauce: Return the drained pasta to the pot it was cooked in. Pour the pureed tomato cottage cheese sauce over the pasta, stirring well to combine. Add reserved pasta water in splashes to loosen the sauce to your desired consistency. Taste again and season with additional salt and pepper if needed.
- Serve: Serve the pasta immediately, garnished with freshly chopped basil leaves and additional grated parmesan cheese if desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
- Use short-cut pasta like fusilli or penne for the best sauce adherence.
- Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
- Fresh basil leaves garnish adds a fresh herbal note but is optional.
- For a lower sodium version, use low-sodium diced tomatoes and reduce added salt.
- Reheat leftovers gently to avoid curdling the cottage cheese in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
