Description
This Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dish that combines roasted cherry tomatoes, caramelized garlic, and velvety ricotta cheese with tender pasta. It’s simple, comforting, and perfect for a weeknight dinner or casual entertaining.
Ingredients
Units
Scale
- 12 oz (340 g) pasta (spaghetti, rigatoni, or penne)
- 2 cups (300 g) cherry or grape tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1 cup (240 g) ricotta cheese
- 1/4 cup (25 g) grated Parmesan cheese
- Zest and juice of 1 lemon
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
Step 1: Roast the tomatoes and garlic
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the baking sheet and drizzle with olive oil. Sprinkle with oregano, salt, black pepper, and red pepper flakes (if using). Add the minced garlic and toss everything to coat evenly.
- Roast in the oven for 20-25 minutes, or until the tomatoes are blistered and softened.
Step 2: Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 3: Make the ricotta sauce
- In a large bowl, combine the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice. Stir until smooth. Add a pinch of salt and black pepper to taste.
Step 4: Assemble the pasta
- Add the cooked pasta to the bowl with the ricotta mixture and toss to coat. If the sauce is too thick, add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
- Gently fold in the roasted tomatoes and their juices.
Step 5: Serve
- Divide the pasta into bowls and garnish with fresh basil leaves and additional Parmesan cheese. Serve warm.
Notes
- Vegetarian option: This dish is naturally vegetarian, but for added protein, you can mix in chickpeas or sautéed mushrooms.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce.
- Customizations: Add spinach, arugula, or toasted pine nuts for extra flavor and texture.