Roasted Tomato and Garlic Ricotta Pasta
A delightful dish combining roasted tomatoes, garlic, and creamy ricotta mixed with pasta, perfect for any occasion.
Ingredients
For the sauce
- 450 g ripe medium vine tomatoes, halved Look for ripe tomatoes that are slightly soft to the touch.
- 1 small whole garlic head, unpeeled Can also use 4 large garlic cloves.
- 30 ml olive oil Use high-quality olive oil for drizzling.
- Salt and pepper to taste Adjust seasoning after blending sauce.
- 1/2 tsp chili flakes Optional; adjust according to taste.
- 120 g ricotta cheese Can adjust amount for creaminess.
- Handful fresh basil leaves Adds freshness to the sauce.
For the pasta
- 225 g pasta (spaghetti, fettuccine, or other type) Use your preferred pasta.
- 240 ml reserved pasta cooking water Adjust to desired consistency.
- Grated parmesan cheese for serving Garnish before serving.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- Place the halved tomatoes on a baking dish and cut off the top of the whole garlic head.
- Drizzle the tomatoes and garlic with olive oil, then season with salt and pepper.
- Roast in the oven for 20 minutes, then cover with foil and roast for another 10 minutes.
Cooking
- In a large pot, cook the pasta according to package instructions for al dente.
- Reserve 240ml (1 cup) of pasta cooking water before draining.
- Blend the roasted tomatoes and garlic with fresh basil, ricotta, and 60ml of reserved pasta water until smooth.
- Combine the blended sauce with the cooked pasta in a large skillet over medium heat, adjusting consistency with more pasta water as needed.
- Garnish with fresh basil and grated parmesan cheese before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or olive oil if necessary.