why make this recipe
Roasted Tomato and Garlic Ricotta Pasta is a delightful dish that brings together the sweetness of roasted tomatoes with the creaminess of ricotta cheese. It’s simple to make and packs a flavorful punch. This recipe is perfect for a quick weeknight dinner or a casual gathering with friends. Plus, it makes use of fresh ingredients, making it a healthy choice that everyone will love.
how to make Roasted Tomato and Garlic Ricotta Pasta
Ingredients:
- 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
- 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
Directions:
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head to expose the cloves and place it next to the tomatoes.
- Drizzle everything with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Then, cover the baking dish with kitchen foil and place it back in the oven for another 10 minutes, or until the tomatoes are blistered and caramelized, and the garlic is soft.
- While the tomatoes and garlic roast, cook the pasta in heavily salted water according to package instructions. Remember to reserve about 240ml (1 cup) of pasta cooking water before draining.
- Once the roasting is done, squeeze the soft garlic cloves out of their skins and put them into a blender. Add the roasted tomatoes, a handful of fresh basil leaves, and chilli flakes if using. Then, add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water. Blend until smooth.
- In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce. Heat over medium heat until everything is warmed through. If the sauce is too dry, add more pasta cooking water.
- Taste and add more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese. Enjoy!
how to serve Roasted Tomato and Garlic Ricotta Pasta
Serve this pasta warm, garnished with fresh basil leaves and a sprinkle of grated parmesan. It pairs beautifully with a crisp green salad or some crusty bread on the side. This dish is great for family dinners, lunch with friends, or even a cozy date night at home.
how to store Roasted Tomato and Garlic Ricotta Pasta
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of reserved pasta water to loosen the sauce if needed. This recipe does not freeze well, so it’s best to enjoy it fresh.
tips to make Roasted Tomato and Garlic Ricotta Pasta
- Use ripe, high-quality tomatoes for the best flavor.
- If you like a little heat, feel free to adjust the amount of chilli flakes or skip them altogether.
- You can add other vegetables, like spinach or arugula, for extra nutrition.
- Mixing in some chopped olives or sun-dried tomatoes can add a nice twist.
variation
For a vegetarian version, you can substitute the pasta with a gluten-free option or zoodles (zucchini noodles) for a lighter meal.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes. Just skip the roasting step and blend them with garlic and ricotta directly.How can I make this dish vegan?
Substitute the ricotta cheese with a vegan alternative and choose a pasta that’s egg-free.What other herbs can I use?
Besides basil, you can use parsley, oregano, or thyme to add different flavors to the dish.
Roasted Tomato and Garlic Ricotta Pasta
Ingredients
Method
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head to expose the cloves and place it next to the tomatoes.
- Drizzle everything with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Then cover the baking dish with kitchen foil and place it back in the oven for another 10 minutes, or until the tomatoes are blistered and caramelized, and the garlic is soft.
- While the tomatoes and garlic roast, cook the pasta in heavily salted water according to package instructions. Remember to reserve about 240ml (1 cup) of pasta cooking water before draining.
- Once the roasting is done, squeeze the soft garlic cloves out of their skins and put them into a blender.
- Add the roasted tomatoes, a handful of fresh basil leaves, and chilli flakes if using.
- Then, add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water. Blend until smooth.
- In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce.
- Heat over medium heat until everything is warmed through. If the sauce is too dry, add more pasta cooking water.
- Taste and add more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese.