Roasted Tomato and Garlic Ricotta Pasta Recipe
Indulge in the rich flavors of this Roasted Tomato and Garlic Ricotta Pasta. With sweet roasted tomatoes, creamy ricotta, and aromatic garlic, this dish is a perfect blend of comfort and sophistication.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2-4 servings
- Category: Dinner
- Method: Oven, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
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
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).
- Prepare Roasted Tomatoes: Place halved tomatoes and garlic on a baking dish, drizzle with olive oil, season with salt and pepper. Roast for 20 minutes, covered with foil for another 10 minutes.
- Cook Pasta: Cook pasta al dente in salted water, reserving 240ml pasta water.
- Blend Sauce: Blend roasted tomatoes, garlic, basil, chilli flakes, ricotta, and pasta water until smooth.
- Combine and Heat: Toss pasta with sauce in a skillet, heating until warmed through. Adjust seasoning.
- Serve: Garnish with basil and parmesan, serve and enjoy!
Notes
- Quality of tomatoes is crucial for flavor.
- Store in the refrigerator for up to 2 days.
- Freeze sauce for longer storage.
- Ricotta can be substituted with other cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: Unknown
- Sodium: Unknown
- Fat: 17.1g
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1.4g
- Protein: 10.5g
- Cholesterol: Unknown
