Roasted Tomato Ricotta Pasta
This Roasted Tomato Ricotta Pasta blends sweet, caramelized tomatoes with creamy ricotta and al dente pasta for a comforting Italian-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 1 pint cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 8 ounces pasta (penne or rigatoni recommended)
- 1 cup ricotta cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with minced garlic, salt, and pepper.
- Roast tomatoes for 20-25 minutes until caramelized and softened.
- Meanwhile, cook pasta according to package instructions until al dente. Drain and reserve 1/2 cup pasta water.
- In a large bowl, combine roasted tomatoes and their juices with ricotta cheese and the remaining 1 tablespoon olive oil.
- Toss the pasta with the tomato-ricotta mixture, adding reserved pasta water as needed to loosen the sauce.
- Stir in chopped basil and Parmesan cheese. Season with additional salt, pepper, and red pepper flakes if using.
- Serve warm, garnished with extra basil or Parmesan if desired.
Notes
For extra richness, stir in a tablespoon of butter before serving or add toasted pine nuts for crunch.
Find it online: https://auntyspices.com/roasted-tomato-ricotta-pasta/