Roasted Tomato and Garlic Ricotta Pasta

Roasted tomato and garlic ricotta pasta is a deliciously creamy and flavorful dish that combines the tangy sweetness of roasted tomatoes with the rich, velvety smoothness of ricotta cheese. This recipe is a fantastic option for a quick weeknight meal or an elegant dinner party dish. It’s simple to prepare yet packed with gourmet flavors that will leave everyone wanting seconds.

Ingredients

• For the roasted tomatoes:
  • 2 cups cherry tomatoes
  • 4 garlic cloves, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper
• For the pasta:
  • 12 ounces pasta (spaghetti, penne, or fettuccine work well)
  • 1 cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon red pepper flakes (optional)
  • ¼ cup fresh basil leaves, chopped
  • Salt and pepper, to taste

Instructions

1. Roast the tomatoes and garlic:
   • Preheat your oven to 400°F (200°C).
   • Place the cherry tomatoes and peeled garlic cloves on a baking sheet.
   • Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
   • Roast in the oven for 20-25 minutes, until the tomatoes are soft and slightly caramelized.
2. Cook the pasta:
   • While the tomatoes are roasting, bring a large pot of salted water to a boil.
   • Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest.
3. Prepare the ricotta mixture:
   • In a large mixing bowl, combine ricotta cheese, grated Parmesan, olive oil, and red pepper flakes (if using). Mix until smooth and creamy.
4. Combine everything:
   • Add the roasted tomatoes and garlic to the ricotta mixture, gently mixing to combine.
   • Toss the cooked pasta into the mixture, adding small amounts of the reserved pasta water as needed to create a creamy sauce that coats the noodles.
5. Finish and serve:
   • Taste and adjust the seasoning with salt and pepper.
   • Garnish with fresh basil leaves and additional Parmesan cheese, if desired.
   • Serve warm.

Serving and Storage Tips

• Serving Suggestions: Pair this pasta dish with a crisp green salad and crusty garlic bread for a complete meal. A glass of white wine, such as Sauvignon Blanc, complements the flavors beautifully.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to restore the creaminess.

FAQs

1. Can I use canned tomatoes instead of fresh?
Yes, canned whole tomatoes can be used in place of fresh cherry tomatoes. Roast them with the garlic as described in the recipe for similar flavors.

2. Is there a vegan alternative for ricotta cheese?
You can use a plant-based ricotta alternative made from almonds or cashews. Nutritional yeast can add a cheesy flavor.

3. Can I add protein to this dish?
Absolutely! Grilled chicken, shrimp, or crispy pancetta make excellent additions to enhance the protein content.

4. What type of pasta works best for this recipe?
This dish is versatile and works with many pasta types. Long noodles like spaghetti or linguine create a silky texture, while short pasta like penne or rigatoni holds the sauce well in its ridges.

Print