Description
A delightful dish featuring sweet roasted tomatoes and creamy ricotta cheese, perfect for weeknight meals and dinner parties alike.
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 other types)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g (1/2 cup) ricotta cheese
- A handful of fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Prepare the tomatoes and garlic: Place halved tomatoes on a baking dish. Cut the top off the garlic head to expose the cloves and place it alongside the tomatoes.
- Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for about 20 minutes.
- Remove the dish, cover with foil, and return to the oven for an additional 10 minutes, or until the tomatoes are blistered and caramelized, and the garlic is soft.
- Cook the pasta al dente in heavily salted water according to package instructions, reserving about 240 ml (1 cup) of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of their skins and transfer them to a blender with the roasted tomatoes, fresh basil, and chili flakes (if using). Add ricotta cheese and about 60 ml (1/4 cup) of reserved pasta water. Blend until smooth.
- In a large skillet, combine the blended mixture with the cooked pasta. Toss until evenly coated and heat over medium heat until warmed through, adding more pasta water for desired consistency.
- Adjust seasoning with salt and pepper if necessary.
- Divide the pasta into bowls, garnishing with fresh basil leaves and grated parmesan cheese. Enjoy!
Notes
For best flavor, use very ripe tomatoes. You can substitute ricotta with a dairy-free alternative if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg