Creamy Roasted Tomato Ricotta Pasta
A comforting pasta dish featuring roasted tomatoes, creamy ricotta, and fragrant garlic, perfect for cozy weeknight dinners or casual get-togethers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 cups cherry or grape tomatoes
- 4 cloves fresh garlic
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 12 ounces pasta (rigatoni or penne recommended)
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- Optional: red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cherry tomatoes and garlic cloves with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
- Roast for 25-30 minutes, until the tomatoes are blistered and the garlic is soft and golden.
- While the veggies roast, boil your pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a mixing bowl, combine ricotta, grated Parmesan, and a splash of reserved pasta water. Stir until smooth and creamy.
- If you prefer a smoother sauce, blend the roasted tomatoes and garlic until silky.
- Toss the cooked pasta with the roasted tomatoes, garlic, and ricotta mixture. Add reserved pasta water as needed to loosen the sauce.
- Taste and adjust with salt, pepper, and red pepper flakes. Top with fresh basil before serving.
Notes
[‘Let the tomatoes and garlic caramelize fully for maximum flavor.’, ‘Save pasta water to create a silky sauce.’, ‘Use fresh basil and good-quality cheese for the best results.’, ‘Blend the roasted tomatoes for a smooth sauce or leave them chunky for a rustic feel.’, ‘Cook pasta al dente for better sauce adherence.’]
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 400
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 60
- Fiber: 4
- Protein: 15
Keywords: pasta, roasted tomatoes, ricotta, creamy sauce, easy dinner, comfort food