Description
A rich and comforting pasta dish featuring sweet roasted tomatoes and mellow garlic blended with creamy ricotta for a silky, flavorful sauce.
Ingredients
- 12 ounces pasta (penne, rigatoni, or spaghetti)
- 2 cups cherry or grape tomatoes
- 4 whole garlic cloves, peeled
- 3 tablespoons olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread cherry tomatoes on the baking sheet and add whole garlic cloves.
- Drizzle with olive oil and season with salt and black pepper.
- Roast for 20–25 minutes, until tomatoes burst and begin to caramelize.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- In a large bowl, combine roasted tomatoes and garlic with ricotta and grated Parmesan. Gently mash some tomatoes to create a sauce.
- Add cooked pasta and toss to coat, adding reserved pasta water gradually to loosen the sauce.
- Stir in red pepper flakes if desired and fresh basil before serving.
Notes
- Use reserved pasta water to adjust the sauce consistency.
- Add sautéed spinach or zucchini for extra vegetables.
- Mix in grilled chicken or white beans for added protein.
- Substitute burrata for ricotta for a richer texture.
- A squeeze of fresh lemon juice adds brightness.
- Store leftovers in the refrigerator for up to 3 days and reheat gently with a splash of water or milk.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 35 mg
