Description
A cozy and elegant pasta dish featuring roasted tomatoes, garlic, and creamy ricotta, perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 200°C (400°F).
- Arrange the halved tomatoes cut-side up in a baking dish and place the whole garlic head alongside them.
- Drizzle the tomatoes and garlic with olive oil, then season with salt and pepper to taste.
- 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.)
- While roasting, cook the pasta in heavily salted water until al dente, reserving about 240ml (1 cup) of the cooking water before draining.
- 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.
- 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.
- Taste and season with additional salt or pepper as desired.
- 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