Description
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and comforting dish featuring caramelized roasted tomatoes and garlic blended with creamy ricotta cheese, tossed with al dente pasta and finished with fresh basil and Parmesan. Perfect for a simple yet elegant weeknight meal or casual dinner with friends and family.
Ingredients
Vegetables & Aromatics
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- Handful fresh basil leaves
Pantry Items
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 1/2 tsp chilli flakes (optional)
Pasta & Dairy
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- 120 g (1/2 cup) ricotta cheese
- Grated parmesan cheese, for serving
Instructions
- Preheat Oven and Prepare Tomatoes and Garlic: Preheat your oven to 200°C (400°F). Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes on the dish.
- Season and Roast: Drizzle the tomatoes and garlic with olive oil, then season with salt and pepper to taste. Roast in the preheated oven for about 20 minutes until tomatoes start to caramelize and soften.
- Continue Roasting Covered: Remove the baking dish from the oven and cover it with kitchen foil. Return to the oven and roast for an additional 10 minutes until the tomatoes are blistered and the garlic is soft and tender.
- Cook Pasta: While roasting, cook the pasta in heavily salted boiling water until al dente according to package instructions. Reserve about 240 ml (1 cup) of pasta cooking water before draining the pasta.
- Blend Sauce: Once roasted, squeeze the softened garlic cloves out of their skins and place them in a blender. Add the roasted tomatoes, a handful of fresh basil leaves, chilli flakes if using, ricotta cheese, and about 60 ml (1/4 cup) of the reserved pasta water. Blend everything until smooth.
- Toss Pasta with Sauce: In a large skillet or pan over medium heat, combine the blended tomato and ricotta sauce with the cooked pasta. Toss gently to coat all the pasta evenly. Add more pasta water as needed if the sauce feels too thick or dry. Heat through thoroughly.
- Adjust Seasoning and Serve: Taste the pasta and adjust the seasoning with more salt or pepper if needed. Serve the pasta in bowls garnished with fresh basil leaves and grated Parmesan cheese for added flavor and presentation.
Notes
- Quality of tomatoes is crucial for optimal flavor; select very ripe, high-quality tomatoes.
- To store leftovers, place in an airtight container and refrigerate for up to 2 days.
- For longer storage, freeze the sauce separately and cook fresh pasta when ready to eat. Thaw sauce in the refrigerator before reheating.
- Ricotta cheese can be substituted with mascarpone, cream cheese, or dairy-free alternatives to suit dietary preferences.
- Nutrition information is an estimate and should not replace professional nutrition advice.
