Description
This Roasted Tomato and Garlic Ricotta Pasta is a delightful and comforting dish featuring caramelized cherry tomatoes roasted with garlic and herbs, combined with creamy ricotta and Parmesan cheese for a luscious sauce. Tossed with perfectly cooked pasta and fresh basil, this recipe brings a harmonious blend of flavors and textures that is both easy to prepare and deeply satisfying.
Ingredients
Scale
Vegetables
- 2 cups cherry tomatoes
- 4 cloves garlic, minced
- 1/4 cup fresh basil leaves, chopped
Dry & Dried Herbs
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Dairy
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 12 ounces pasta (such as spaghetti or penne)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to get ready for roasting the tomatoes.
- Prepare Tomatoes: Cut the cherry tomatoes in half and spread them evenly on a baking sheet.
- Add Seasoning: Drizzle olive oil over the tomatoes, then sprinkle with minced garlic, dried oregano, salt, and black pepper for flavor.
- Toss Mixture: Mix the tomatoes and garlic seasoning together on the baking sheet to ensure all tomatoes are well coated.
- Roast Tomatoes: Place the baking sheet in the oven and roast the tomatoes for 20-25 minutes until they are soft and slightly caramelized.
- Boil Pasta Water: While the tomatoes roast, bring a large pot of salted water to a boil.
- Cook Pasta: Add the pasta to the boiling water and cook according to package instructions, generally 9-11 minutes, until al dente.
- Make Ricotta Sauce: In a bowl, combine ricotta cheese, grated Parmesan cheese, chopped fresh basil, and lemon juice, mixing thoroughly.
- Reserve Pasta Water: Before draining the pasta, save about 1/2 cup of the pasta cooking water for thinning the sauce later.
- Drain Pasta: Drain the pasta and return it to the pot, keeping it warm.
- Smash Roasted Tomatoes: Remove the roasted tomatoes from the oven and gently smash them with the back of a spoon to release their juices.
- Combine Tomatoes and Pasta: Add the roasted tomatoes and their juices to the pot with the pasta.
- Add Ricotta Sauce: Pour the ricotta and cheese mixture over the pasta and tomatoes, tossing everything together with care to combine well.
- Adjust Sauce Consistency: If the mixture appears too thick, gradually stir in the reserved pasta water until you reach the desired consistency.
- Season to Taste: Taste the pasta and add more salt, pepper, or lemon juice as needed for balance.
- Serve: Serve the pasta immediately, garnishing with extra fresh basil or Parmesan cheese if desired.
Notes
- Use cherry tomatoes or grape tomatoes for the best roasting results as they caramelize beautifully.
- Reserve pasta water is key to adjusting the sauce consistency smoothly without diluting the flavor.
- For a richer sauce, consider adding a drizzle of high-quality extra virgin olive oil before serving.
- This recipe is best served immediately but can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the cheese.
- Gluten-free pasta can be used to make this dish gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: roasted tomato pasta, ricotta pasta, garlic pasta, Italian pasta recipe, easy vegetarian pasta
