Roasted Tomato and Garlic Ricotta Pasta Recipe
This Roasted Tomato and Garlic Ricotta Pasta combines the rich, caramelized flavors of oven-roasted tomatoes and garlic with creamy ricotta cheese for a luscious sauce. Blended smooth and tossed with al dente pasta, this dish is garnished with fresh basil and parmesan, making it a comforting and flavorful Italian-inspired meal perfect for weeknight dinners or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables & Aromatics
- 450 g ripe medium vine tomatoes
- 1 small whole garlic head
- Fresh basil leaves (quantity as desired for blending and garnish)
Other Ingredients
- 30 ml olive oil
- Salt and pepper, to taste
- 225 g pasta (spaghetti, fettuccine, or preferred type)
- 120 g ricotta cheese
- Grated parmesan cheese, for serving
Instructions
- Preheat the Oven: Set your oven to 200°C (400°F) to prepare the tomatoes and garlic for roasting, which enhances their natural sweetness and depth of flavor.
- Prepare Tomatoes and Garlic: Cut the tomatoes in half and trim the top off the garlic head to expose the cloves. Place them in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Roast the Vegetables: Roast the tomatoes and garlic uncovered for 20 minutes, then cover with foil and continue roasting for an additional 10 minutes to soften and mellow the flavors.
- Cook Pasta: While the vegetables roast, cook the pasta in salted boiling water until al dente. Before draining, reserve about 240 ml of pasta cooking water for blending the sauce.
- Blend the Sauce: Squeeze the softened roasted garlic cloves out of their skins into a blender along with the roasted tomatoes, fresh basil leaves, ricotta cheese, and reserved pasta water. Blend until smooth and creamy.
- Toss Pasta with Sauce: Transfer the cooked pasta into a skillet over medium heat, pour in the blended sauce, and toss gently until the pasta is evenly coated and heated through.
- Serve: Adjust seasoning if needed with salt and pepper. Serve hot, garnished with extra fresh basil leaves and a generous sprinkle of grated parmesan cheese.
Notes
- Using ripe vine tomatoes ensures a naturally sweet and juicy sauce.
- Squeezing out roasted garlic cloves is easier once they are thoroughly softened by roasting.
- Reserving pasta water is essential to adjust the sauce consistency and help it cling to the pasta.
- The dish can be customized with different pasta types like spaghetti, fettuccine, or penne.
- For a vegan version, substitute ricotta and parmesan with plant-based alternatives.
- Leftover sauce can be refrigerated for up to 2 days and reheated gently with pasta water.
Keywords: roasted tomato pasta, garlic ricotta pasta, Italian pasta recipe, easy pasta sauce, vegetarian pasta, creamy pasta sauce
