A delightful pasta dish combining creamy ricotta, fresh basil, and juicy tomatoes for a comforting and flavorful meal.
Cook the fettuccine in a large pot of boiling salted water until al dente, then drain.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a mixing bowl, combine the butter, ricotta cheese, and half of the grated parmesan cheese until smooth.
Ensure the butter is softened for easier mixing.
Toss the hot pasta with the creamy mixture until evenly coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Transfer the pasta to a serving dish and top with chopped tomatoes, fresh basil leaves, and the remaining parmesan cheese.
Chop the tomatoes finely for even distribution.
Serve immediately and enjoy your creamy basil tomato fettuccine.
Pair with a side salad or garlic bread for a complete meal.
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