roasted tomato pasta and Garlic Ricotta
Why Make This Recipe
Roasted Tomato and Garlic Ricotta Pasta brings together the vibrant flavors of ripe tomatoes and sweet, roasted garlic. It’s a simple yet delicious dish that celebrates fresh ingredients. With creamy ricotta to bind it all together, this pasta is not only tasty but also comforting. Perfect for a weeknight meal or a cozy gathering, this recipe is sure to impress family and friends while being easy to prepare.
How to Make Roasted Tomato and Garlic Ricotta Pasta
Ingredients:
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Directions:
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head to expose the cloves, and place it next to the tomatoes.
- Drizzle the tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. After that, cover the baking dish with foil and put it back in the oven for 10 more minutes, until the tomatoes are blistered, caramelized, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining the pasta.
- Once roasted, squeeze the soft garlic cloves out of their skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chili flakes if you’re using them. Add the ricotta cheese and about 60 ml (1/4 cup) of the reserved pasta water and blend until smooth.
- In a large skillet or pan, mix the blended tomato mixture with the cooked pasta, tossing until the pasta is evenly coated. Heat over medium heat until warmed through. If the sauce looks too dry, add more pasta cooking water to reach your desired consistency.
- Taste and adjust seasoning, adding more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese. Enjoy!
How to Serve Roasted Tomato and Garlic Ricotta Pasta
This dish is best served warm. Plate it in individual bowls and top with grated parmesan and fresh basil leaves for an added touch. A side of garlic bread or a fresh green salad can make a lovely complement to this pasta.
How to Store Roasted Tomato and Garlic Ricotta Pasta
If you have leftovers, store them in an airtight container in the fridge. The pasta should be eaten within 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water or olive oil to help loosen the sauce.
Tips to Make Roasted Tomato and Garlic Ricotta Pasta
- Use the ripest tomatoes you can find for better flavor.
- If you like a bit of spice, don’t skip the chili flakes. They add a nice kick!
- Feel free to customize this recipe with your favorite herbs or add vegetables like spinach or zucchini.
Variation
You can change the cheese to goat cheese for a different flavor twist. Adding sautéed mushrooms or spinach can also enhance the dish.
FAQs
1. Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes, but fresh tomatoes will provide a brighter and more vibrant flavor.
2. What type of pasta works best with this recipe?
You can use any pasta you like! Spaghetti and fettuccine are popular choices, but any shape works fine.
3. Can I make this dish vegan?
Yes! Omit the ricotta cheese or substitute it with a plant-based ricotta or another vegan cheese to make it completely vegan.
Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple yet delicious pasta dish featuring roasted tomatoes and garlic, paired with creamy ricotta, perfect for any occasion.
Ingredients
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head to expose the cloves, and place it next to the tomatoes.
- Drizzle the tomatoes and garlic with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. After that, cover the baking dish with foil and put it back in the oven for 10 more minutes, until the tomatoes are blistered, caramelized, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining the pasta.
- Once roasted, squeeze the soft garlic cloves out of their skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chili flakes if you’re using them. Add the ricotta cheese and about 60 ml (1/4 cup) of the reserved pasta water and blend until smooth.
- In a large skillet or pan, mix the blended tomato mixture with the cooked pasta, tossing until the pasta is evenly coated. Heat over medium heat until warmed through. If the sauce looks too dry, add more pasta cooking water to reach your desired consistency.
- Taste and adjust seasoning, adding more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese. Enjoy!
Notes
This dish is best served warm. For a side, consider garlic bread or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, tomatoes, ricotta, vegetarian, Italian
