Roasted Tomato and Garlic Ricotta Pasta Recipe
A flavorful and creamy pasta dish featuring roasted vine tomatoes and garlic blended with ricotta cheese, tossed with al dente pasta for a rich and comforting meal. Garnished with fresh basil and parmesan, this recipe balances the sweetness of roasted tomatoes with the smoothness of ricotta sauce, perfect for a simple yet elegant lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables and Herbs
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- Handful fresh basil leaves
Dairy
- 120 g (1/2 cup) ricotta cheese
- Grated parmesan cheese, for serving
Pantry
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- 1/2 tsp chilli flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the tomatoes and garlic.
- Prepare Tomatoes and Garlic: Place the halved tomatoes in a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes. Drizzle everything with olive oil and season with salt and pepper.
- Roast: Roast in the preheated oven for about 20 minutes. After that, cover the baking dish with foil and return it to the oven for another 10 minutes until the tomatoes are blistered and caramelized and the garlic is soft.
- Cook Pasta: While the tomatoes and garlic roast, 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: Squeeze the soft garlic cloves out of their skins and add them to a blender along with the roasted tomatoes, fresh basil leaves, chilli flakes (if using), ricotta cheese, and 60 ml (1/4 cup) of the reserved pasta cooking water. Blend until smooth.
- Toss Pasta and Sauce: In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss together to evenly coat the pasta. Heat over medium heat until warmed through, adding more pasta water if the sauce is too dry.
- Season: Taste and season with additional salt and pepper as needed.
- Serve: Serve the pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese. Enjoy immediately for best flavor.
Notes
- Choose high-quality, very ripe tomatoes for the best flavor in this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- For longer storage, freeze the sauce separately and cook fresh pasta when ready to serve. Thaw the sauce in the refrigerator before reheating.
- Ricotta can be substituted with mascarpone, cream cheese, or dairy-free alternatives as desired.
- Nutrition information provided is an estimate only and not a substitute for professional nutritional advice.
