Penne pasta with Napoletana sauce and ricotta

All you need is 20 minutes to whip up this pasta recipe! With a delicious Napoletana sauce starring garlic, olives and chilli, plus a sprinkling of creamy ricotta, this is one vegetarian meal that's bound to be a hit

By Sarah Murphy
  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


  • 500 gram penne pasta
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon dried chilli flakes
  • 2 x 400g cans diced tomatoes with basil and garlic
  • 1/2 cup water (see recipe tip)
  • 150 gram ricotta, crumbled
  • 1/2 cup pitted assorted olives
  • 1/2 bunch parsley, chopped


  • 1
    In a large saucepan of boiling, salted water, cook pasta following packet instructions. Drain. Return to pan and set aside.
  • 2
    In a large frying pan, heat oil on medium. Sauté onion, garlic and chilli for 3-4 minutes until onion is tender. Add tomato and water, bringing to the boil. Remove from heat.
  • 3
    Toss penne through sauce with ricotta, olives and parsley. Season to taste.


  • If you have any leftover red or white wine, use in place of water in the sauce.