Roasted Tomato and Garlic Ricotta Pasta
A simple yet delicious pasta dish featuring roasted tomatoes and garlic, creamy ricotta, and fresh basil.
Ingredients
For the sauce
- 450 g ripe medium vine tomatoes, halved Fresh tomatoes recommended for best flavor
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled) Cutting tops off cloves enhances roasting
- 30 ml olive oil Can substitute with avocado oil or butter
- Salt and pepper, to taste Season as per preference
- 120 g ricotta cheese Can substitute with cream cheese or cottage cheese
- ½ tsp chili flakes (optional) For added heat
- Handful fresh basil leaves Fresh basil enhances flavor
- Grated parmesan cheese for serving Use fresh grated for best taste
For the pasta
- 225 g pasta (spaghetti, fettuccine, or your choice) Adjust cooking time based on pasta type
- 240 ml pasta cooking water Adjust to desired sauce consistency
Instructions
Preparation
- Gather all your ingredients and ensure your kitchen is organized.
- Preheat your oven to 200°C (400°F).
- Place the halved tomatoes cut-side up on a baking dish, and add the garlic.
- Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 20 minutes.
- After 20 minutes, cover with foil and return to the oven for another 10 minutes.
- While the tomatoes and garlic are roasting, cook the pasta in salted water until al dente.
Cooking
- Once roasted, squeeze soft garlic out of skins into a blender, add tomatoes, basil, chili flakes, ricotta, and some pasta water.
- Blend until smooth and creamy.
- Combine blended mixture with the drained pasta in a skillet.
- Add more pasta water if needed, heat through, and adjust seasoning as desired.
Serving
- Serve in warmed bowls, garnished with parmesan and extra basil.
Notes
Store leftovers in an airtight container for 3-4 days. Reheat gently, adding a little cooking water to maintain consistency. Can be frozen for up to 2-3 months.