Roasted Tomato Garlic Ricotta Pasta
This Italian-inspired pasta combines roasted tomatoes, garlic, and creamy ricotta, creating a flavorful, easy-to-make dinner with fresh basil and a touch of chili for added warmth.
Equipment
- 1 oven preheated to 400°F
- 1 baking dish
- 1 blender
- 1 large skillet
- 1 pot for cooking pasta
Ingredients
- 1 pound ripe medium vine tomatoes halved
- 1 small whole garlic head or 4 large garlic cloves unpeeled
- 2 tablespoons olive oil
- Salt and pepper to taste
- 8 ounces pasta spaghetti, fettuccine, or preferred type
- 1 cup reserved pasta cooking water
- 1/2 teaspoon chili flakes optional
- 1/2 cup ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves for serving
Instructions
- Preheat the oven to 400°F.
- Place halved tomatoes and the whole garlic head with top cut off in a baking dish.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 20 minutes. Cover the dish with foil and roast for an additional 10 minutes until tomatoes are blistered and garlic is soft.
- Cook pasta al dente in heavily salted water according to package instructions. Reserve 1 cup pasta water before draining.
- Squeeze roasted garlic cloves from the skin into a blender. Add roasted tomatoes, basil, chili flakes (if using), ricotta, and 1/4 cup reserved pasta water. Blend until smooth.
- Combine the sauce with cooked pasta in a large skillet over medium heat. Toss until pasta is coated and heated through, adding more reserved pasta water if needed.
- Adjust seasoning with salt and pepper to taste.
- Serve pasta garnished with grated parmesan and fresh basil leaves.
Notes
- Choose ripe, high-quality tomatoes for best flavor.
- Store leftovers in an airtight container refrigerated up to 2 days.
- Freeze sauce separately and cook fresh pasta when reheating.
- Ricotta can be substituted with mascarpone or cream cheese.
- Nutrition values are estimates and not medical advice.