Description
Roasted Tomato and Garlic Ricotta Pasta is a flavorful Italian-inspired dish featuring caramelized cherry tomatoes, creamy ricotta cheese, fresh basil, and a hint of lemon. This easy-to-make pasta combines roasted vegetables with a cheesy, herbaceous sauce for a comforting yet fresh meal perfect for any occasion.
Ingredients
Tomatoes & Seasoning
- 2 cups cherry tomatoes, halved
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
Pasta
- 12 ounces pasta (such as spaghetti or penne)
Ricotta Sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes, a key step to develop their sweetness and flavor.
- Prepare Tomatoes: Cut the cherry tomatoes in half and arrange them on a baking sheet to ensure even roasting.
- Season Tomatoes: Drizzle olive oil over the tomatoes, then sprinkle minced garlic, dried oregano, salt, and black pepper evenly over them.
- Toss to Coat: Gently toss the tomatoes and seasoning together on the baking sheet to ensure each piece is well-coated with olive oil and spices.
- Roast Tomatoes: Roast the tomatoes in the preheated oven for 20-25 minutes or until they become soft and slightly caramelized, intensifying their flavor.
- Boil Pasta Water: While the tomatoes roast, bring a large pot of salted water to a boil to prepare for cooking the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook according to the package instructions, usually 9-11 minutes, until al dente.
- Make Ricotta Sauce: Combine ricotta cheese, grated Parmesan, chopped basil, and lemon juice in a bowl to create a fresh, creamy sauce.
- Reserve Pasta Water: Once pasta is al dente, reserve about 1/2 cup of the pasta cooking water before draining the pasta to use for adjusting sauce consistency later.
- Drain Pasta: Drain the pasta and return it to the pot to keep warm and ready for mixing.
- Release Tomato Juices: When tomatoes are roasted, remove from the oven and gently smash them with the back of a spoon to release their flavorful juices.
- Combine Pasta and Tomatoes: Add the roasted tomatoes and the juices from the baking sheet directly to the cooked pasta.
- Add Ricotta Mixture: Pour the ricotta cheese mixture over the pasta and tomatoes, tossing well to combine all ingredients evenly.
- Adjust Consistency: If the sauce is too thick, gradually add the reserved pasta water until the sauce achieves your preferred texture.
- Season to Taste: Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as desired to enhance flavors.
- Serve: Serve immediately, garnishing with extra fresh basil or Parmesan cheese if desired for added freshness and flavor.
Notes
- Be sure not to overcook the pasta; al dente is best to hold the sauce.
- You can use any short or long pasta, but penne or spaghetti works best for even coating.
- If fresh basil is unavailable, substitute with fresh parsley or omit.
- Roasted tomatoes can be made ahead and refrigerated for up to 2 days.
- Adjust salt cautiously as Parmesan cheese already adds saltiness.
