Description

Roasted Tomato and Garlic Ricotta Pasta is a comforting and flavorful dish that combines roasted tomatoes, garlic, and creamy ricotta for a rich, savory meal. It’s quick to prepare and perfect for a cozy dinner or a special occasion.

Ingredients

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

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Instructions

Preheat the oven to 200°C (400°F). Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing 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. Remove the dish from the oven, cover with kitchen foil, and place it back in the oven for another 10 minutes or until the tomatoes are blistered and caramelized, and the garlic is soft.
While the tomatoes and garlic are roasting, cook the pasta al dente in salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining.
Once the tomatoes and garlic are roasted, squeeze the soft garlic cloves out of their skin and transfer them to a blender along with the roasted tomatoes, fresh basil leaves, and chili flakes (if using). Add the ricotta cheese and 60ml (1/4 cup) of the reserved pasta cooking water, then blend until smooth.
In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce seems too dry.
Serve the pasta with grated parmesan cheese and fresh basil leaves on top.

Notes

If you like your sauce creamier, add a bit more ricotta or even a splash of cream before blending.
Adjust the spice level by adding more or less chili flakes, or use fresh chili for an extra kick.
Vegetarian but not vegan; substitute with dairy-free alternatives if needed.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Oven and Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 400mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 5g
Protein: 13g
Cholesterol: 35mg