Description
This roasted tomato and garlic ricotta pasta is creamy, rich, and full of caramelized flavor. Blended roasted tomatoes, sweet garlic, and ricotta create a silky sauce that perfectly coats the 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, as needed for sauce 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
Instructions
- Preheat the oven to 200°C (400°F).
- Place the halved tomatoes in a baking dish. Cut the top off the garlic head to expose the cloves and place it beside the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 20 minutes. Remove from the oven, cover the dish with foil, and roast for another 10 minutes until the tomatoes are blistered and the garlic is soft.
- Meanwhile, cook the pasta in salted water until al dente according to package instructions. Reserve about 240 ml (1 cup) pasta water before draining.
- Squeeze the roasted garlic cloves from their skins and transfer to a blender with the roasted tomatoes, basil leaves, chilli flakes if using, ricotta cheese, and about 60 ml (1/4 cup) reserved pasta water. Blend until smooth.
- Transfer the sauce to a large skillet or pan and toss with the cooked pasta over medium heat until evenly coated and warmed through. Add more pasta water as needed to loosen the sauce.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve garnished with grated parmesan cheese and fresh basil leaves.
Notes
- Use any pasta shape you prefer, including spaghetti, fettuccine, penne, or rigatoni.
- Add extra chilli flakes for more heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reserve pasta water gradually to control sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 28 mg
