Roasted Tomato and Garlic Ricotta Pasta

Indulge in the Flavors of Roasted Tomato and Garlic Ricotta Pasta

There’s something beautifully comforting about a bowl of pasta that bursts with flavors of the season, and this Roasted Tomato and Garlic Ricotta Pasta is a perfect embodiment of that. It’s one of those recipes that whispers, “make me for a cozy dinner,” yet remains elegant enough to serve at any gathering. The sweet, caramelized tomatoes pairing with roasted garlic and creamy ricotta create a delicious symphony that dances on the palate. It’s a simple dish that utilizes fresh ingredients to transform your weeknight meals into a gourmet experience.

Why You’ll Love Making It

What makes this Roasted Tomato and Garlic Ricotta Pasta truly special? It combines ease with a touch of gourmet flair. It’s quick enough for a weeknight dinner yet impressive enough for a special occasion. Here are a few reasons you’ll want to add this recipe to your repertoire:

"The blend of roasted tomatoes and garlic creates a sauce that’s just divine! I couldn’t believe how simple it was, yet my family went back for seconds!" — Jess, home cook.

• Budget-friendly: Using basic pantry staples along with seasonal tomatoes makes it an affordable choice.
• Kid-approved: The creamy texture and rich flavors are generally a hit with even the pickiest eaters.
• Versatile: Whether it’s a weeknight meal or a fancy dinner party, this dish can fit any occasion.

Step-by-Step Guide to Cooking It

Ready to whip up this delightful dish? Here’s a brief overview of what you’ll be diving into. The process involves roasting tomatoes and garlic to unleash their natural sweetness, blending with ricotta for creaminess, and finally tossing it all together with pasta for a dish that feels both comforting and sophisticated.

What You’ll Need

• 450 g (1 pound) ripe medium vine tomatoes, halved
• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
• 30 ml (2 tbsp) olive oil
• Salt and pepper, to taste
• 225 g (8 oz) pasta (spaghetti, fettuccine, or your choice)
• Pasta cooking water (adjust to desired consistency)
• 1/2 tsp chili flakes (optional)
• 120 g (1/2 cup) ricotta cheese
• Handful fresh basil leaves
• Grated parmesan cheese and fresh basil leaves, for serving

Note: You can substitute fresh tomatoes with canned tomatoes in a pinch, but fresh yield a superior flavor.

Cooking Steps

1. Preheat your oven to 200°C (400°F).
2. Arrange the halved tomatoes cut-side up in a baking dish and place the whole garlic head alongside them.
3. Drizzle the tomatoes and garlic with olive oil, then season with salt and pepper to taste.
4. Roast for about 20 minutes, until the tomatoes are blistered and the garlic is soft. For a more caramelized flavor, cover with foil and roast for an additional 10 minutes.
5. While roasting, cook the pasta in heavily salted water until al dente, reserving about 240ml (1 cup) of the cooking water before draining.
6. Once roasted, squeeze the garlic cloves from their skins and combine them in a blender with the roasted tomatoes, basil, optional chili flakes, and ricotta. Add 60ml (1/4 cup) reserved pasta water and blend until smooth.
7. In a large skillet, combine the sauce with the drained pasta, mixing thoroughly over medium heat. Adjust the consistency with more pasta water if needed.
8. Taste and season with additional salt or pepper as desired.
9. Serve in bowls, topped with fresh basil and a sprinkle of grated Parmesan.

Best Way to Serve

Presentation is key! Serve the pasta in warm bowls, sprinkled generously with freshly grated Parmesan and garnished with vibrant basil leaves. It pairs wonderfully with a simple green salad or crusty garlic bread for a fulfilling meal. You can also dress it with a drizzle of high-quality olive oil or a splash of balsamic vinegar for an extra flavor dimension.

Storage Tips

Storing leftovers? It’s easy! Allow the Roasted Tomato and Garlic Ricotta Pasta to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, consider separating the pasta and sauce; the sauce freezes well for up to 3 months, while pasta is best fresh. Reheat gently on the stove, adding a splash of water to maintain the creamy texture.

Expert Advice

To take this dish to the next level, consider adding a splash of white wine when combining the sauce with the pasta for a hint of acidity. Always taste your dish as you go to adjust the seasoning – a sprinkle of fresh herbs can elevate the flavors significantly!

Creative Twists

Feel free to personalize this recipe! Swap the ricotta for a vegan alternative for a plant-based version, or add a handful of wilted spinach for added nutrition and color. If you’re feeling adventurous, experiment with different herbs such as oregano or thyme that complement the tomatoes beautifully.

Your Questions Answered

How long does it take to prepare this dish?

The preparation and cooking time is about 40 minutes in total, making it a feasible option even on busy weeknights.

Can I use dried pasta instead of fresh?

Absolutely! You can use any type of dried pasta you prefer. Just remember to follow the package directions for cooking times.

Is there a way to make this dish gluten-free?

Yes! Substitute regular pasta with a gluten-free variety. There are many excellent options available that maintain texture and flavor.

This Roasted Tomato and Garlic Ricotta Pasta is more than just a meal; it’s a celebration of simple ingredients that come together to create magic in your kitchen. Enjoy every flavorful bite!

Roasted Tomato and Garlic Ricotta Pasta

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• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy and elegant pasta dish featuring roasted tomatoes, garlic, and creamy ricotta, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 450 g (1 pound) ripe medium vine tomatoes, halved
• 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
• 30 ml (2 tbsp) olive oil
• Salt and pepper, to taste
• 225 g (8 oz) pasta (spaghetti, fettuccine, or your choice)
• Pasta cooking water (adjust to desired consistency)
• 1/2 tsp chili flakes (optional)
• 120 g (1/2 cup) ricotta cheese
• Handful fresh basil leaves
• Grated parmesan cheese and fresh basil leaves, for serving

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Instructions

1. Preheat your oven to 200°C (400°F).
2. Arrange the halved tomatoes cut-side up in a baking dish and place the whole garlic head alongside them.
3. Drizzle the tomatoes and garlic with olive oil, then season with salt and pepper to taste.
4. Roast for about 20 minutes, until the tomatoes are blistered and the garlic is soft. (For a more caramelized flavor, cover with foil and roast for an additional 10 minutes.)
5. While roasting, cook the pasta in heavily salted water until al dente, reserving about 240ml (1 cup) of the cooking water before draining.
6. Once roasted, squeeze the garlic cloves from their skins and combine them in a blender with the roasted tomatoes, basil, optional chili flakes, and ricotta. Add 60ml (1/4 cup) reserved pasta water and blend until smooth.
7. In a large skillet, combine the sauce with the drained pasta, mixing thoroughly over medium heat. Adjust the consistency with more pasta water if needed.
8. Taste and season with additional salt or pepper as desired.
9. Serve in bowls, topped with fresh basil and a sprinkle of grated Parmesan.

Notes

This dish can be personalized by substituting ricotta with a vegan alternative or adding wilted spinach for extra nutrition.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 14g
• Cholesterol: 25mg

Keywords: pasta, roasted tomatoes, garlic, ricotta, vegetarian recipe