Description
This Roasted Tomato and Garlic Ricotta Pasta is a simple yet flavorful dish made with sweet roasted tomatoes, caramelized garlic, and creamy ricotta cheese. It’s perfect for a quick and satisfying dinner that feels indulgent but is surprisingly easy to make. The sauce is blended until silky smooth, coating al dente pasta in a rich and vibrant tomato-based mixture. Fresh basil and Parmesan cheese complete the dish, making it an irresistible meal for any night of the week.
Ingredients
Scale
- 1 pound (450g) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 2 tablespoons (30ml) olive oil
- Salt and pepper to taste
- 8 ounces (225g) pasta (spaghetti, fettuccine, or other)
- 1 cup (240ml) reserved pasta cooking water (adjust as needed)
- ½ teaspoon chili flakes (optional)
- ½ cup (120g) ricotta cheese
- Handful of fresh basil leaves
- Grated Parmesan cheese, for serving
Instructions
- Roast the tomatoes and garlic: Preheat the oven to 400°F (200°C). Arrange the halved tomatoes on a baking dish, cut side up. Place the whole garlic head beside them after cutting off its top to expose the cloves. Drizzle everything with olive oil, then season with salt and pepper. Roast uncovered for 20 minutes, then cover loosely with foil and continue roasting for another 10 minutes until the tomatoes blister and caramelize, and the garlic becomes soft.
- Cook the pasta: While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup (240ml) of pasta cooking water before draining the pasta.
- Blend the sauce: Once the roasted ingredients are cool enough to handle, squeeze the soft garlic cloves out of their skins into a blender. Add the roasted tomatoes, fresh basil, chili flakes (if using), ricotta cheese, and ¼ cup (60ml) of the reserved pasta cooking water. Blend until smooth, adding more water as needed to create a silky sauce.
- Combine pasta with sauce: Transfer the cooked pasta to a large skillet over medium heat. Pour the blended sauce over the pasta and toss to coat evenly. If the sauce is too thick, gradually add more reserved pasta water, a little at a time, until the desired consistency is reached.
- Season and serve: Taste the pasta and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with freshly grated Parmesan cheese and more basil leaves for freshness.
Notes
- If using cherry tomatoes, reduce roasting time by 5 minutes.
- Adjust the spiciness by increasing or omitting the chili flakes.
- For extra creaminess, stir in a splash of heavy cream before serving.
- The sauce can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting, Blending, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 240 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 17.1g
- Saturated Fat: 6.5g
- Unsaturated Fat: 10.6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3.2g
- Protein: 10.5g
- Cholesterol: 22mg