Description
A comforting and flavorful dish, this Roasted Tomato and Garlic Ricotta Pasta combines the sweetness of roasted tomatoes with the rich creaminess of ricotta cheese. Perfect for a cozy dinner at home.
Ingredients
For Roasted Tomatoes:
- 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
For Pasta:
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chilli 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: Preheat the oven to 200°C (400°F).
- Roast Tomatoes and Garlic: Place tomatoes and garlic on a baking dish, drizzle with olive oil, season with salt and pepper. Roast for 20 minutes, then cover with foil and roast for another 10 minutes.
- Cook Pasta: Cook pasta al dente in salted water, reserving 1 cup of pasta water.
- Prepare Sauce: Blend roasted tomatoes and garlic with basil, chilli flakes, ricotta cheese, and some pasta water until smooth.
- Combine and Serve: Toss the sauce with cooked pasta in a skillet until heated through. Adjust seasoning and serve garnished with basil and parmesan.
Notes
- Quality tomatoes are key for flavor.
- Store in an airtight container for up to 2 days.
- Freeze sauce separately for longer storage.
- Ricotta can be swapped for mascarpone or cream cheese.
- Nutrition information is an estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking, Blending, Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 3g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
