• 1 lb mafaldine (mafalde corte or mafaldine pasta)
• 3 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 (28 oz) can crushed tomatoes or tomato purée
• 8-10 fresh basil leaves, torn
• Salt, to taste
• 8 oz ricotta di bufala
• Reserved pasta water, as needed
• Fresh basil, for garnish

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In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 1-2 minutes.

Simmer the tomatoes‍

Add the crushed tomatoes and a pinch of salt. Stir in the basil leaves and bring to a gentle simmer. Cook for 20-25 minutes, stirring occasionally, until the sauce is slightly thickened and the flavors have melded.

Cook the pasta

Meanwhile, bring a large pot of salted water to a boil. Cook the mafaldine until al dente according to package directions. Reserve 1 cup of pasta water before draining.

Create the creamy bufala sauce

Lower the heat under the tomato sauce. Add the ricotta di bufala and stir until fully incorporated and smooth. The sauce should become light, creamy, and slightly pink. If needed, add a splash of reserved pasta water to loosen the sauce.

Finish the pasta

Add the drained pasta directly to the sauce. Toss continuously, adding small amounts of pasta water until the sauce clings beautifully to the pasta and becomes glossy.

Serve

Divide among warm bowls and garnish with fresh basil.

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