Description
This Roasted Tomato Garlic Ricotta Pasta is a creamy, savory, and fresh dish combining slow-roasted cherry tomatoes, caramelized garlic, and whole-milk ricotta for a comforting yet gourmet meal. It’s a simple pasta recipe that highlights the sweetness of roasted tomatoes and the smooth texture of ricotta.
Ingredients
Scale
- 2 cups cherry tomatoes
- 6 cloves garlic
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup whole-milk ricotta
- 8 oz pasta (rigatoni or penne)
- Fresh basil for garnish
- Optional: red pepper flakes, parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Spread cherry tomatoes and garlic cloves on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25 minutes, or until tomatoes are blistered.
- While tomatoes roast, boil pasta according to package directions until al dente.
- Reserve 1/2 cup of the starchy pasta water before draining.
- In a pan, gently mash the roasted garlic and tomatoes to create a chunky sauce.
- Remove the pan from heat.
- Add the whole-milk ricotta and reserved pasta water to the tomato and garlic mixture.
- Stir gently until the sauce is creamy and well combined.
- Add the cooked pasta to the sauce.
- Toss until the pasta is fully coated and creamy.
- Serve immediately, garnished with fresh basil.
- Add optional red pepper flakes or parmesan cheese if desired.
Notes
- Use whole-milk ricotta for the creamiest texture.
- For best results, stir the ricotta into the sauce off the heat.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or milk to maintain creaminess.
- Consider adding grilled chicken, shrimp, or spinach for extra protein and flavor.
- Fresh herbs like thyme, oregano, or parsley can also be used as alternatives or additions to basil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving