Description
A creamy roasted tomato and garlic pasta made with ricotta, basil, and Parmesan. Comforting, flavorful, and easy to prepare.
Ingredients
Scale
- 450g (1 lb) pasta – rigatoni, penne, spaghetti, or fettuccine
- 450g (1 lb) vine or plum tomatoes, halved
- 1 whole garlic bulb (or 4 large cloves), unpeeled
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 120g (½ cup) full-fat ricotta cheese
- ¼ tsp chili flakes (optional)
- Handful of fresh basil leaves, torn
- Grated Parmesan cheese, for topping
- 240ml (1 cup) reserved pasta water
Instructions
- Prep the Oven: Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- Roast Tomatoes & Garlic: Place halved tomatoes (cut-side up) and trimmed garlic bulb on the tray. Drizzle with olive oil, season with salt and pepper. Roast uncovered for 20 minutes, then tent with foil and roast an additional 10 minutes.
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1 cup of the pasta cooking water, then drain.
- Make the Sauce: Squeeze roasted garlic from its skin into a blender. Add roasted tomatoes, ricotta, chili flakes (if using), and a bit of pasta water. Blend until smooth and creamy.
- Combine and Serve: Return cooked pasta to the pot. Pour sauce over pasta and toss gently to coat. Add more pasta water if needed to loosen the sauce. Stir in torn basil. Serve with grated Parmesan and extra basil on top.
Notes
For a lighter version, you can use part-skim ricotta. Add roasted red peppers for a twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg
Keywords: pasta, roasted tomato, ricotta, Italian, vegetarian