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Roasted Tomato and Garlic Ricotta Pasta
4.8 (615 reviews)
This Roasted Tomato and Garlic Ricotta Pasta recipe is easy to make and requires minimal effort, making it an ideal choice for a quick and satisfying weeknight dinner that the whole family will love. The roasting process infuses the tomatoes and garlic with intense flavors, while the ricotta adds a creamy texture to the sauce – resulting in a dish that takes little time yet is very delicious and nutritious. Recipe yield 4 small or 2 large servings.
Total Time40
Servings4
240
Caloriesper servingNutrition Information
240
Calories
17.1 g
Fat
9 g
Carbs
10.5 g
Protein
1.4 g
Fiber
Sugar
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
Instructions
- 1Preheat the oven to 200°C (400°F).
- 2Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- 3Drizzle with olive oil and season with salt and pepper.
- 4Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil and place back in the oven for 10 minutes or until the tomatoes are blistered, caramelized, and the garlic is soft.
- 5While 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 pasta cooking water before draining. (Please note: Don't add the whole cup of pasta water to the sauce, follow the instructions below)
- 6Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves and chilli flakes, if using. Add ricotta cheese and about 60ml (1/4 cup) of the reserved pasta cooking water and blend until smooth.
- 7In a large skillet or pan, combine the blended tomato mixture with cooked pasta and toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce appears too dry.
- 8Taste and adjust the seasoning, adding more salt or pepper if needed.
- 9Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese. Enjoy!