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Easy Roasted Tomato and Garlic Ricotta Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 13 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Roasting and Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This easy roasted tomato and garlic ricotta pasta is a comforting and flavorful dish perfect for a quick weeknight dinner. Roasted vine tomatoes and garlic provide a rich, caramelized base that is blended with creamy ricotta cheese and fresh basil, then tossed with your choice of pasta. The result is a luscious, smooth sauce with a subtle kick from optional chili flakes, served topped with grated parmesan for an extra touch of indulgence.

Ingredients

Roasted Tomato and Garlic Base

  • 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)
  • 240 ml (1 cup) pasta cooking water, reserved

Sauce and Garnish

  • 1/2 tsp chili flakes (optional)
  • 120 g (1/2 cup) ricotta cheese
  • Handful fresh basil leaves, plus extra for garnish
  • Grated parmesan cheese, for serving

Instructions

  1. Preheat the oven: Set your oven to 200°C (400°F) to prepare for roasting the tomatoes and garlic.
  2. Prepare tomatoes and garlic: Halve the vine tomatoes and arrange them cut-side up on a baking dish. Cut the top off the whole garlic head to expose the cloves and place it alongside the tomatoes.
  3. Season and oil: Drizzle olive oil over the tomatoes and garlic, then season generously with salt and pepper to enhance the flavors during roasting.
  4. Roast until caramelized: Roast in the oven for about 20 minutes, then cover the baking dish with foil and continue roasting for another 10 minutes until the tomatoes are blistered and caramelized, and the garlic is soft.
  5. Cook pasta: While the vegetables roast, cook your pasta in heavily salted boiling water according to package instructions until al dente. Reserve 240 ml (1 cup) of the pasta cooking water before draining the pasta.
  6. Blend the sauce: Squeeze the softened garlic cloves out of their skins and add them to a blender along with the roasted tomatoes, fresh basil leaves, chili flakes if using, ricotta cheese, and 60 ml (1/4 cup) of reserved pasta water. Blend until the sauce is smooth.
  7. Toss pasta with sauce: In a large skillet or pan, combine the cooked pasta with the blended sauce and toss to coat evenly. Heat on medium until the pasta is warmed through, adding more pasta water if needed to achieve your preferred sauce consistency.
  8. Adjust seasoning: Taste the pasta and add more salt or pepper if necessary to balance the flavors.
  9. Serve: Plate the pasta in bowls and garnish generously with fresh basil leaves and grated parmesan cheese. Serve immediately and enjoy this creamy, flavorful dish.

Notes

  • Use ripe, fresh tomatoes for the best flavor in the sauce.
  • Be careful not to add all the reserved pasta water at once; add gradually to reach your desired sauce consistency.
  • You can substitute ricotta with a vegan ricotta alternative for a dairy-free version.
  • Adjust chili flakes according to your heat preference or omit if you prefer a milder dish.
  • For extra texture, sprinkle toasted pine nuts or breadcrumbs on top before serving.

Find it online: http://evelynscooking.com/easy-roasted-tomato-and-garlic-ricotta-pasta-recipe/