Description
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and creamy dish perfect for a quick weeknight dinner. Roasting the tomatoes and garlic enhances their natural sweetness and depth, creating a luscious sauce when combined with ricotta and Parmesan. Garnished with fresh basil and lemon zest for a bright finish, this pasta is both comforting and elegant.
Ingredients
Scale
Produce
- 1 lb cherry or grape tomatoes
- 6 cloves garlic, peeled and smashed
- Fresh basil, chopped (for garnish)
- Zest of 1 lemon (optional, for a bright finish)
Dairy
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
Pantry
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 12 oz pasta (spaghetti, penne, or your choice)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to prepare for roasting the tomatoes and garlic.
- Roast tomatoes and garlic: On a large baking sheet, toss cherry tomatoes and smashed garlic cloves with olive oil, salt, pepper, dried oregano, and red pepper flakes if using. Spread them evenly and roast for 20-25 minutes until the tomatoes burst and garlic softens.
- Cook pasta: While the tomatoes roast, cook the pasta according to package instructions until al dente. Before draining, reserve about 1 cup of the pasta water to help create the sauce.
- Prepare cheese mixture: In a small bowl, combine ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix well and set aside.
- Combine pasta and roasted vegetables: Transfer the roasted tomatoes and garlic, along with their juices, to the pot with the drained pasta. Stir in the ricotta and Parmesan mixture, gradually adding reserved pasta water to achieve a creamy sauce consistency.
- Garnish and serve: Finish by garnishing with freshly chopped basil, extra Parmesan cheese, and lemon zest if desired. Serve immediately for a fresh and flavorful meal.
Notes
- Reserve pasta water to adjust sauce consistency for creaminess.
- Red pepper flakes are optional and add a mild heat; adjust according to your preference.
- Lemon zest brightens the dish but can be omitted if not preferred.
- This pasta is best served immediately but can be stored covered in the refrigerator for up to 2 days.
- For a gluten-free option, substitute the pasta with gluten-free noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
