Why Make This Recipe
Roasted Tomato and Garlic Ricotta Pasta is a delightful dish that offers vibrant flavors and comforting textures. The sweetness of the roasted tomatoes combined with the creaminess of ricotta creates a perfect harmony that pleases the palate. It’s a simple recipe that uses fresh ingredients, making it ideal for a cozy dinner or a casual gathering. Plus, it’s easy to prepare and can be on your table in less than an hour!
How to Make Roasted Tomato and Garlic Ricotta 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 (adjust to desired 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
Directions:
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil, and place it back in the oven for another 10 minutes. The tomatoes should be blistered and caramelized, and the garlic should be soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of the pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender with the roasted tomatoes, a handful of fresh basil leaves, and chili flakes if using. Add the ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water, then blend until smooth.
- In a large skillet or pan, combine the blended tomato mixture with the cooked pasta and toss until evenly coated. Heat over medium heat until warmed through, adding more pasta cooking water if the sauce looks dry.
- Taste and adjust the seasoning with more salt or pepper if needed.
- Serve the pasta in bowls and garnish with fresh basil leaves and parmesan cheese. Enjoy!
How to Serve Roasted Tomato and Garlic Ricotta Pasta
You can serve this pasta hot, straight from the skillet. Place it in bowls and top it with freshly grated parmesan cheese and a sprinkle of fresh basil leaves for a beautiful presentation. Pair it with a glass of white wine or a light salad to complete the meal. This pasta dish is perfect for lunch or dinner!
How to Store Roasted Tomato and Garlic Ricotta Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to consume within 2-3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or olive oil to bring back some moisture. Stir well until heated through.
Tips to Make Roasted Tomato and Garlic Ricotta Pasta
- Make sure to choose ripe tomatoes for the best flavor.
- Roast the garlic until it’s very soft for a sweeter taste in your sauce.
- Don’t rush the roasting process; let the tomatoes caramelize for maximum flavor.
- Adjust the thickness of the sauce by adding more or less pasta water.
- Feel free to add some veggies or protein, like spinach or grilled chicken, for extra nutrition.
Variation
You can add different herbs like oregano or thyme to enhance the flavor. Additionally, try using different types of cheese, such as goat cheese or cream cheese, for a twist on the classic ricotta.
FAQs
Can I use canned tomatoes instead of fresh ones?
Yes, canned tomatoes can work well, but fresh tomatoes give a better flavor when roasted.
Is there a gluten-free option for the pasta?
Absolutely! You can use gluten-free pasta made from rice, quinoa, or other grains.
Can I prepare the sauce in advance?
Yes, you can roast the tomatoes and garlic ahead of time and store them in the fridge for up to two days. Just blend and mix with pasta when ready to serve.