Description
A simple yet delicious pasta dish featuring roasted tomatoes and garlic, paired with creamy ricotta, perfect for any occasion.
Ingredients
Scale
- 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