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Roasted Tomato and Garlic Ricotta Pasta

Creamy Roasted Tomato and Garlic Ricotta Pasta Bliss

Experience the vibrant flavors of Roasted Tomato and Garlic Ricotta Pasta, combining creamy textures with seasonal ingredients for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 medium ripe vine tomatoes The star of this dish; using in-season tomatoes enhances sweetness and body.
  • 1 whole small garlic head Roasting brings out deep, caramelized sweetness; can substitute with 4 large garlic cloves, unpeeled.
  • 2 tablespoons olive oil Essential for roasting to amplify flavors; opt for high-quality extra virgin for the best results.
  • to taste salt Core seasoning to bring balance.
  • to taste pepper Core seasoning to bring balance.
For the Pasta
  • 12 ounces pasta Choose your favorite shape; gluten-free pasta works as a great alternative.
  • 1 cup pasta cooking water The secret to a silky-smooth sauce; remember to reserve before draining your pasta.
For Finishing Touches
  • 1/2 teaspoon chili flakes Optional; adds a hint of heat.
  • 1 cup ricotta cheese Gives that creamy, dreamy texture; can swap with goat cheese or dairy-free options for variety.
  • 1/4 cup fresh basil leaves Provides a refreshing herbal note.
  • 1/4 cup grated Parmesan cheese Offers a salty, umami kick; can omit or use nutritional yeast for dairy-free needs.

Equipment

  • Oven
  • baking dish
  • Blender
  • large pot
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 200°C (400°F).
  2. In a baking dish, halve the tomatoes and place them cut-side up. Nestle the whole garlic head among them, drizzle with olive oil, and season with salt and pepper.
  3. Roast in the oven for about 20 minutes. Cover with foil and continue roasting for an additional 10 minutes until tomatoes are blistered and garlic is softened.
  4. While vegetables roast, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta cooking water before draining.
  5. Squeeze the softened garlic into a blender. Add the roasted tomatoes, basil, ricotta, and 100ml of reserved pasta water. Blend until smooth.
  6. In a skillet over low heat, toss the cooked pasta with the sauce, adding more reserved pasta water to achieve desired consistency.
  7. Taste and adjust seasoning with salt and pepper. Plate the pasta, garnish with basil and Parmesan, and serve warm.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days and reheat gently. For longer storage, freeze the roasted sauce separately for up to 3 months.

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