Description
A creamy and flavorful roasted tomato and garlic ricotta pasta that combines the rich taste of caramelized tomatoes and soft roasted garlic with smooth ricotta cheese, fresh basil, and a hint of chili flakes, served over perfectly cooked pasta and garnished with parmesan and basil for a comforting and satisfying meal.
Ingredients
Scale
Vegetables and Herbs
- 450 g (1 pound) ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- Handful fresh basil leaves
Other Ingredients
- 30 ml (2 tbsp) olive oil
- Salt and pepper to taste
- 225 g (8 oz) pasta (spaghetti, fettuccine, or other type)
- 1/2 tsp chilli flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- Grated parmesan cheese, for serving
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to prepare for roasting the tomatoes and garlic.
- Prepare Tomatoes and Garlic: Place the halved tomatoes on a baking dish. Cut the top off the whole garlic head to expose the cloves and place it beside the tomatoes. Drizzle everything with olive oil and season with salt and pepper.
- Roast Tomatoes and Garlic: Roast in the preheated oven for about 20 minutes. Then cover the baking dish with kitchen foil and return it to the oven for another 10 minutes, or until the tomatoes are blistered and caramelized, and the garlic becomes soft and tender.
- Cook Pasta: While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted boiling water according to package instructions. Reserve about 240 ml (1 cup) of the pasta cooking water, then drain the pasta.
- Make the Sauce: Once roasted, squeeze the softened garlic cloves out of their skins and transfer them to a blender along with the roasted tomatoes, fresh basil leaves, ricotta cheese, chili flakes if using, and about 60 ml (1/4 cup) of the reserved pasta cooking water. Blend until the mixture is smooth.
- Combine Pasta and Sauce: In a large skillet or pan over medium heat, combine the blended tomato mixture with the cooked pasta. Toss well to coat the pasta evenly with the sauce. Add more pasta cooking water if the sauce seems too dry.
- Adjust Seasoning: Taste the pasta and sauce, adjusting with additional salt and pepper as needed.
- Serve: Serve the pasta in bowls, garnished with fresh basil leaves and grated parmesan cheese for a delicious finishing touch.
Notes
- Use high-quality, very ripe tomatoes to ensure the best flavor in this recipe.
- To store leftovers, place in an airtight container and refrigerate for up to 2 days.
- For longer storage, freeze the sauce separately and cook fresh pasta when ready to serve. Thaw the sauce in the refrigerator before reheating.
- Ricotta cheese can be substituted with mascarpone, cream cheese, or dairy-free alternatives if preferred.
- The nutrition information is an estimate and should not replace professional dietary advice.
