Description
This dish brings together the creamy richness of ricotta cheese with the vibrant flavors of roasted cherry tomatoes and garlic.
The result is a comforting yet fresh pasta that’s perfect for an effortless meal, bursting with aromatic herbs and satisfying textures. Ideal for vegetarians and anyone who loves Italian-inspired cuisine!
Ingredients
Scale
- 500 g cherry tomatoes
- 6 garlic cloves (unpeeled)
- 3 tbsp olive oil
- Salt and black pepper to taste
- 250 g pasta of choice (e.g., penne or spaghetti)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp red chili flakes (optional)
Instructions
- Preheat your oven to 200°C (400°F). Place the cherry tomatoes and unpeeled garlic cloves on a baking tray. Drizzle with olive oil, season with salt and black pepper, and toss to coat evenly. Roast for 20-25 minutes, or until the tomatoes burst and the garlic softens.
- While the tomatoes are roasting, cook the pasta in salted boiling water according to the package instructions. Reserve 1/2 cup of pasta water before draining.
- Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a bowl. Mash them with a fork to create a garlic paste.
- In a large mixing bowl, combine the roasted tomatoes (along with their juices), mashed garlic, ricotta cheese, grated Parmesan, and chili flakes (if using). Add the cooked pasta and toss to coat evenly, using the reserved pasta water to adjust the sauce’s consistency if needed.
- Garnish with fresh basil leaves and serve warm.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian
Keywords: Roasted Tomato And Garlic Ricotta Pasta