Roasted Tomato and Garlic Ricotta Pasta
A delightful dish combining roasted tomatoes, garlic, and creamy ricotta, tossed with your favorite pasta for a comforting meal.
Ingredients
Roasting Ingredients
- 450 g ripe medium vine tomatoes, halved Fresh tomatoes enhance flavor.
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled) Roasting mellows the garlic.
- 30 ml olive oil For drizzling.
- to taste Salt
- to taste Pepper
Pasta Ingredients
- 225 g pasta (spaghetti, fettuccine, or other type) Your choice of pasta.
- 240 ml Pasta cooking water Adjust to desired consistency.
- 1/2 tsp chili flakes (optional) For added heat.
- 120 g ricotta cheese Provides creaminess.
- Handful fresh basil leaves For garnish.
- as needed Grated parmesan cheese For 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 garlic head to expose the cloves, placing it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for about 20 minutes, then cover with foil and roast for another 10 minutes.
Cooking the Pasta
- Cook the pasta in a large pot of boiling water according to package instructions. Reserve about 240ml (1 cup) of the pasta cooking water before draining.
Blending and Combining
- Squeeze the soft garlic cloves into a blender along with the roasted tomatoes, fresh basil leaves, and chili flakes if using.
- Add the ricotta cheese and about 60ml of the reserved pasta water. Blend until smooth.
- Combine the blended mixture with the cooked pasta in a large skillet. Heat over medium until warmed through, adjusting consistency with more pasta water as needed.
- Taste and adjust seasoning with salt and pepper.
Serving
- Garnish each portion with fresh basil and a sprinkle of grated parmesan cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil as necessary.