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Roasted Tomato and Garlic Ricotta Pasta

Savory Roasted Tomato and Garlic Ricotta Pasta in 40 Minutes

This Roasted Tomato and Garlic Ricotta Pasta is a comforting vegetarian dish that's bursting with flavor, created in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 g Pasta Any type works, but opt for al dente for best texture.
For the Roasted Mixture
  • 500 g Tomatoes Halved cherry or plum tomatoes.
  • 1 head Garlic Whole roasted garlic head for sweetness.
  • 4 tbsp Olive Oil Extra virgin olive oil enhances flavor.
  • to taste Salt Kosher salt is recommended.
  • to taste Pepper Freshly cracked pepper.
For the Sauce
  • 250 g Ricotta Cheese Provided creamy texture.
  • 10 g Basil Leaves Fresh basil adds vibrant flavor.
  • 1/4 tsp Chili Flakes Optional for a touch of heat.

Equipment

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

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 200°C (400°F). Prepare the baking dish with halved tomatoes and whole garlic head.
  2. In a baking dish, lay out the tomatoes and garlic. Drizzle with olive oil, salt, and pepper, and toss gently.
  3. Roast in the oven for about 20 minutes, then cover with foil and roast for an additional 10 minutes.
  4. Bring salted water to a boil in a large pot. Add pasta and cook until al dente, reserving 240ml of pasta water.
  5. Blend the roasted garlic, tomatoes, basil, ricotta, and 60ml of reserved pasta water until smooth.
  6. In a skillet, combine drained pasta with the sauce and toss until evenly coated. Adjust thickness with reserved water.
  7. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh basil and grated parmesan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 300mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For best storage, consider freezing without the ricotta sauce. Reheat with a splash of water or olive oil to restore creaminess.

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