Roasted Tomato Garlic Ricotta Pasta (Print Version)
Roasted tomatoes and garlic mingle with silky ricotta and pasta for pure comfort in every bite.
# Ingredients:
→ Roasted Tomato Mixture
01 -
2 cups cherry tomatoes, halved
02 -
1 tablespoon olive oil
03 -
1 clove garlic, minced
04 -
1 teaspoon dried oregano
05 -
1 teaspoon salt
06 -
1 teaspoon black pepper
→ Pasta and Sauce
07 -
8 ounces pasta (e.g., spaghetti or penne)
08 -
1 cup ricotta cheese
09 -
1 cup grated Parmesan cheese
10 -
1 cup fresh basil leaves, chopped
11 -
1 tablespoon lemon juice
# Directions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Place the halved cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with minced garlic, oregano, salt, and black pepper. Toss to coat evenly.
03 -
Roast the tomatoes in the preheated oven for 20-25 minutes, until soft and slightly caramelized.
04 -
While the tomatoes roast, 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 before draining.
05 -
In a bowl, combine ricotta cheese, grated Parmesan cheese, chopped basil, and lemon juice. Mix until smooth.
06 -
Remove the roasted tomatoes from the oven and gently mash them with the back of a spoon to release their juices.
07 -
Add the mashed roasted tomatoes, their juices, and the ricotta mixture to the drained pasta. Toss to combine, gradually adding reserved pasta water as needed to reach the desired sauce consistency.
08 -
Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve hot, garnished with fresh basil or extra Parmesan cheese as desired.
# Notes:
01 -
Reserve pasta water to thin the sauce if it becomes too thick.
02 -
Roasting the tomatoes slightly longer can deepen their flavor.
03 -
Add red pepper flakes for a touch of heat.