Description
A delightful pasta dish featuring roasted tomatoes and garlic, combined with creamy ricotta for a rich flavor.
Ingredients
Scale
- 450g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head, unpeeled
- 30ml (2 tbsp) olive oil
- Salt to taste
- Pepper to taste
- 225g (8 oz) pasta (spaghetti, fettuccine, or other types)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chilli flakes (optional)
- 120g (1/2 cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese, for serving
- Fresh basil leaves, for serving
Instructions
- Preheat your oven to 400°F (200°C). On a lined baking sheet, toss the halved tomatoes and the whole unpeeled garlic head with olive oil, salt, pepper, and optional chili flakes. Roast for 30-40 minutes until the tomatoes burst and the garlic becomes tender.
- While roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1.5 cups of starchy pasta water before draining.
- In a medium bowl, mix the ricotta cheese with a pinch of salt and pepper until smooth and creamy. Set aside.
- Transfer the roasted tomatoes and garlic to a large skillet, mashing some together to create a sauce base.
- Add the drained pasta to the skillet and gradually mix in reserved pasta water to create a glossy sauce. Remove from heat and fold in the ricotta mixture and half of the basil leaves. Adjust seasoning as needed.
- Serve immediately, garnished with remaining basil leaves and grated Parmesan cheese.
Notes
Use ripe tomatoes for best flavor and always reserve pasta water for sauce consistency.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg