Roasted Tomato and Garlic Ricotta Pasta Recipe
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and creamy dish that combines the sweetness of roasted cherry tomatoes and garlic with rich ricotta cheese. Tossed with pasta and garnished with fresh basil, it’s a simple yet satisfying meal ideal for any day of the week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Boiling, Sauteing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Roasted Cherry Tomatoes:
- 2 cups cherry tomatoes
- 6 cloves garlic
- 2 tbsp olive oil
- Salt and pepper to taste
Pasta:
- 1 cup whole-milk ricotta
- 8 oz pasta (rigatoni or penne)
- Fresh basil for garnish
- Optional: red pepper flakes, parmesan cheese
Instructions
- Preheat the Oven: Preheat oven to 400°F. Spread cherry tomatoes and garlic on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25 minutes.
- Cook the Pasta: Boil pasta according to package directions. Reserve 1/2 cup pasta water.
- Prepare the Sauce: In a pan, mash roasted garlic and tomatoes into a chunky sauce. Add ricotta and reserved pasta water to sauce, stirring gently off heat.
- Combine Pasta and Sauce: Add cooked pasta to sauce, tossing until fully coated and creamy.
- Serve: Serve with fresh basil and optional parmesan or red pepper flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
Keywords: Roasted Tomato, Garlic, Ricotta, Pasta, Italian, Main Course
