Description
A comforting and flavorful pasta dish featuring al dente penne tossed with creamy ricotta cheese, sweet roasted cherry tomatoes, toasted pine nuts, and fresh basil, finished with a drizzle of extra virgin olive oil and grated Pecorino cheese.
Ingredients
Scale
Roasted Tomatoes
- 1 basket (about 25) cherry tomatoes, halved
- 3 cloves garlic, slivered
- 1 tablespoon olive oil, plus extra for drizzling
- Salt and freshly ground black pepper, to taste
Pasta and Sauce
- 1 pound penne pasta
- Reserved pasta water (about 1 cup)
- 3/4 cup ricotta cheese
- 1/4 cup pine nuts, toasted
- 1/4 cup grated Pecorino cheese
- 1/4 cup fresh basil, chopped
Instructions
- Roast the Tomatoes: Preheat your oven to 350°F (175°C). In a large glass baking dish, combine the halved cherry tomatoes, slivered garlic, and 1 tablespoon of olive oil. Season generously with salt and freshly ground black pepper. Roast in the oven for 35-40 minutes, stirring occasionally, until the tomatoes are tender and slightly caramelized. Remove from oven and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking liquid for the sauce.
- Make the Sauce: Return the drained pasta to the pot. Add the ricotta cheese and stir well to coat the pasta completely. Gradually stir in about 1/4 cup of the reserved pasta water, adding more as needed, to create a creamy sauce that lightly coats the penne.
- Combine Ingredients: Fold the roasted tomato mixture and toasted pine nuts into the pasta and ricotta mixture. Then stir in the grated Pecorino cheese and the chopped fresh basil to evenly distribute flavors.
- Serve: Transfer the pasta to a warm serving bowl. Drizzle with extra virgin olive oil on top for added richness. Serve immediately for the best flavor and texture. Buon Appetito!
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2-3 minutes.
- Use a high-quality ricotta for creamier texture and better flavor.
- Reserve pasta water carefully as it contains starch that helps create the sauce’s creamy consistency.
- Fresh basil should be added last to preserve its bright flavor and color.
- If pine nuts are unavailable, chopped walnuts or almonds can be used as an alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Boiling, Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 25 mg
Keywords: pasta, ricotta cheese, roasted tomatoes, penne, pine nuts, Italian, easy dinner, vegetarian pasta
