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Roasted Tomato and Garlic Ricotta Pasta

A comforting yet gourmet pasta dish featuring roasted tomatoes, fresh garlic, creamy ricotta, and a touch of olive oil for a burst of flavor.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces your favorite pasta Spaghetti, penne, or fusilli work great.
  • 2 cups cherry tomatoes, halved Using ripe tomatoes enhances flavor.
  • 4 cloves garlic, minced Adds a rich flavor.
  • 1 cup ricotta cheese Provides creaminess.
  • 1/4 cup olive oil For roasting the tomatoes.
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • to taste fresh basil for garnish
  • optional grated Parmesan cheese for serving Enhances flavor if desired.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a baking dish, toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Roast in the oven for about 20-25 minutes until the tomatoes are blistered and soft.
  3. While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Reserve about a cup of pasta water before draining.
Combining and Serving
  1. In a large bowl, combine the cooked pasta with the roasted tomatoes and their juices. Add the ricotta cheese and mix well. If the pasta seems dry, gradually stir in some reserved pasta water to reach your desired consistency.
  2. Plate your pasta, garnishing it with fresh basil and grated Parmesan cheese if desired. Enjoy your delightful dish!

Notes

For a fresh side, pair with a simple arugula salad dressed with lemon and olive oil. This pasta goes wonderfully with a crisp white wine, such as Pinot Grigio.