Roasted Tomato and Garlic Ricotta Pasta tastes like a warm hug on your plate. Imagine fresh, vibrant tomatoes bursting with flavor, perfectly sweet and slightly caramelized from roasting. The garlic mingles in, softening into creamy goodness that wraps around pasta with the luscious richness of ricotta cheese. This dish is the perfect balance of comfort, nutrition, and ease, making it an ideal choice for busy weeknights when you want something satisfying without spending hours in the kitchen.
Serving Versatility
One of the best parts about Roasted Tomato and Garlic Ricotta Pasta is how adaptable it is. It can be served with different types of pasta, of course, but why stop there? Try it over a bed of rice for a hearty meal, wrap it in a tortilla for a delightful lunch, or enjoy it on its own for a low-carb option. The possibilities are endless, allowing you to customize each meal to fit your cravings and dietary needs!
Full Recipe Section
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 your favorite 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
Directions:
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast 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.
- While 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.
- Once 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.
- In 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.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and parmesan cheese. Enjoy!
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Calories: Approximately 400 per serving
Why You’ll Love This Recipe
There are plenty of reasons to fall in love with Roasted Tomato and Garlic Ricotta Pasta. It’s quick to prepare, making it a lifesaver for those hectic days. Plus, the ingredients won’t break the bank, and the dish is packed with big, cozy flavors that make you feel good. Nutritionally, it checks off so many boxes, and you can easily customize it to use what you have on hand.
Cultural or Cooking Technique Note (Optional)
Roasting is such a delightful way to enhance the natural sweetness of vegetables like tomatoes. The heat brings out their juices and transforms the flavors into something really special. It’s a simple yet powerful technique that takes this dish to another level.
Serving Suggestions
If you’re looking for fun ways to enjoy your Roasted Tomato and Garlic Ricotta Pasta, consider these ideas:
- Over rice: Create a comforting rice bowl with the pasta sauce on a fluffy bed of rice.
- In wraps: Spoon the pasta into a tortilla for a delicious portable meal.
- As a dip: Serve it as a dip with fresh veggies or crusty bread for a savory appetizer.
- On a salad: Toss the pasta sauce over mixed greens for a light, refreshing salad.
Pro Tips for Success
To make sure your pasta dish is perfect, here are some pro tips:
- Season well! Don’t forget to taste as you go. The right balance of salt and pepper is key to bringing out all those flavors.
- Control the heat. Make sure not to overheat the sauce after it is combined with the pasta, as you want to keep the flavors fresh and bright.
- When chopping garlic, keep your knife work simple. Just press down on the garlic clove with the flat side of the knife, and it will peel easily!
Storage & Reheating
If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. For freezing, just make sure it’s tightly sealed, and it will last about a month. When you’re ready to enjoy it again, reheat gently on the stove over low heat, adding a splash of water or olive oil if needed to revive the sauce.
Closing Paragraph
I hope this Roasted Tomato and Garlic Ricotta Pasta becomes a quick favorite in your kitchen! Remember, cooking should be fun and easy, so don’t be afraid to make this recipe your own. I’d love to hear how you customize it, so feel free to share your thoughts in the comments or rate the recipe!
🎀 Final Thoughts
Cooking for me has always been about love, comfort, and sharing with others. I trust that this dish will bring you as much happiness as it brings me in my kitchen. Happy cooking, my friends!
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Roasted Tomato and Garlic Ricotta Pasta
Equipment
- Baking Dish
- Blender or Food Processor
- Large skillet or frying pan
- Mixing Bowls
- Pot for boiling pasta
- Tongs or pasta spoon
Ingredients
- 450 g ripe vine tomatoes halved
- 1 small head of garlic or 4 large cloves, unpeeled
- 30 ml olive oil plus extra for drizzling
- salt and pepper to taste
- 225 g pasta spaghetti, fettuccine, or preferred type
- 240 ml pasta cooking water reserve for sauce
- 0.5 tsp chili flakes optional
- 120 g ricotta cheese fresh and creamy
- 1 handful fresh basil leaves
- grated Parmesan cheese for serving
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) and line a baking dish with parchment paper.
- Roast the tomatoes and garlic: Place halved tomatoes and the garlic head (cut top exposed) on the baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, then cover with foil and roast for another 10 minutes until the tomatoes are blistered and the garlic is soft.
- Cook the pasta: While roasting, boil the pasta in salted water until al dente. Reserve about 1 cup (240 ml) of pasta water before draining.
- Make the sauce: Squeeze the roasted garlic cloves from their skins and place them in a blender along with roasted tomatoes, fresh basil, chili flakes (if using), ricotta cheese, and ¼ cup (60 ml) of pasta water. Blend until smooth and creamy.
- Combine pasta and sauce: In a large skillet, toss the cooked pasta with the roasted tomato ricotta sauce. Heat over medium heat until warmed through, adding more pasta water if the sauce is too thick.
- Finish and serve: Adjust seasoning with salt and pepper. Serve hot, garnished with extra basil leaves and grated Parmesan cheese.