Just picture this: a steaming plate of Roasted Tomato and Garlic Ricotta Pasta, bursting with flavor, loaded with wholesome ingredients, and ready in just about 30 minutes. This delightful dish brings together the sweetness of roasted tomatoes, the creaminess of ricotta, and a hint of garlic, making it an instant hit with the whole family.
I remember the first time I made this pasta. I could smell the tomatoes caramelizing in the oven, a tantalizing aroma that filled the kitchen and coaxed my kids out of their playroom. They were intrigued and called out, “What’s for dinner?” Little did they know, they were in for an unforgettable treat. It’s the kind of simple yet comforting recipe that turns a regular weeknight into a small celebration at the dining table.
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Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful pasta dish combining the sweetness of roasted tomatoes, the creaminess of ricotta, and a hint of garlic, perfect for a cozy family dinner.
Ingredients
- 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 type)
- Pasta cooking water (adjust to desired consistency)
- ½ tsp chili flakes (optional)
- 120 g (½ cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Instructions
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes.
- Cover the baking dish with kitchen foil and place it back in the oven for 10 minutes, until the tomatoes are blistered and garlic is soft.
- While the vegetables are roasting, cook the pasta al dente in salted water according to package instructions, reserving about 240ml (1 cup) of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of the skin into a blender along with roasted tomatoes, fresh basil leaves, and chili flakes (if using).
- Add ricotta cheese and about 60ml (¼ cup) of reserved pasta cooking water and blend until smooth.
- In a large skillet, combine the blended tomato mixture with cooked pasta and toss until evenly coated with sauce. Heat over medium heat until warmed through.
- Add more pasta cooking water if the sauce appears too dry. Season with salt and pepper to taste.
- Serve in bowls, garnished with fresh basil leaves and Parmesan cheese.
Notes
For a creamier sauce, adjust the amount of pasta cooking water. Leftovers keep well in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Why You’ll Adore This Dish
What makes Roasted Tomato and Garlic Ricotta Pasta so special? It’s not just about the flavors coming together; it’s about the moments shared around the table. Each bite is creamy, savory, and just a little bit sweet, thanks to the roasted tomatoes. Whether you’re looking for a cozy family dinner or a dish to impress your friends at a casual gathering, this recipe is a winner. Plus, it’s incredibly versatile, allowing you to swap in whatever pasta you have on hand and tweak the seasonings to suit your taste.
Let’s Whip This Up Together
Ready to bring this delightful dish to your kitchen? Here’s how to craft your own Roasted Tomato and Garlic Ricotta Pasta.
What You’ll Need
- 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 type)
- Pasta cooking water (adjust to desired consistency)
- ½ tsp chili flakes (optional)
- 120 g (½ cup) ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese and fresh basil leaves, for serving
Step-by-Step Directions
- Preheat the oven to 200°C (400°F).
- Place halved tomatoes on a baking dish. Cut the top off the whole garlic head, exposing the cloves, and place it next to the tomatoes.
- Drizzle with olive oil and season with salt and pepper.
- Roast in the preheated oven for about 20 minutes. Remove from the oven, cover the baking dish with kitchen foil, and place back in the oven for 10 minutes, or until the tomatoes are blistered, caramelized, and the garlic is soft.
- While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240ml (1 cup) of pasta cooking water before draining.
- Once roasted, squeeze the soft garlic cloves out of the skin and transfer them to a blender along with the roasted tomatoes, a handful of fresh basil leaves, and chili flakes, if using. Add ricotta cheese and about 60ml (¼ cup) of the reserved pasta cooking water and blend until smooth.
- In a large skillet or pan, combine the blended tomato mixture with cooked pasta and toss until the pasta is evenly coated with the sauce. Heat over medium heat until warmed through. Add more pasta cooking water if the sauce appears too dry.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve the roasted tomato and garlic ricotta pasta in bowls, garnished with fresh basil leaves and Parmesan cheese. Enjoy!
Nutrition Values
- Serving size: 1 bowl
- Calories: 485
- Protein: 15g
- Carbs: 55g
- Fat: 22g
- Fiber: 3g
Packed with protein and fiber, this recipe keeps you feeling full longer without weighing you down.
Sidekick Suggestions to Elevate Your Meal
Looking to elevate your pasta experience? A refreshing side salad with a zesty lemon vinaigrette pairs beautifully, balancing the richness of the pasta. Alternatively, crusty garlic bread is always a hit and makes the meal feel even cozier. A light white wine, like a Pinot Grigio, complements the flavors wonderfully, making it a lovely dinner date at home.
How to Keep It Fresh
Got leftovers? Don’t worry! If you do have any pasta leftover, simply store it in an airtight container in the refrigerator. It should keep for 3 to 4 days. When reheating, you may want to add a splash of water or a little olive oil to loosen up the sauce. If you think you’ll enjoy this dish again tomorrow, consider making a double batch for an easy lunch!
My Kitchen Insights
- Timing is Key: Ensure your pasta is ready just as the sauce is finished for a perfect harmony of textures and flavors.
- Texture Matters: Adjust the amount of pasta water you add for a creamier or looser sauce; it’s all about your personal preference!
- Ingredient Swaps: If you don’t have ricotta, try using cream cheese or even a dollop of sour cream for a different tangy note.
- Garlic Lovers Unite: Don’t be shy with the garlic; roasted garlic is milder and sweeter, and you can always add more before blending!
- Basil Variety: Fresh basil really shines in this dish, but if you can’t find it, dried herbs like oregano can work in a pinch.
Fun Twists to Make It Yours
Looking to shake things up? Try adding a handful of sautéed spinach or kale to the mix for added greens. For a spicy kick, consider stirring in some diced jalapeños or substituting the ricotta with a spicy feta. You could also go the sweet route by adding some cherry tomatoes and fresh mozzarella right before serving for an extra burst of flavor.
FAQs
Can I freeze this recipe?
Yes! This pasta dish freezes well. Just be sure to store it in an airtight container. When ready to eat, thaw completely in the fridge before reheating.
What’s the best substitute for ricotta cheese?
If you don’t have ricotta, you could use cottage cheese blended until smooth or even cream cheese for a different but still creamy experience.
How long will this stay fresh?
When stored properly in the refrigerator, this pasta will stay fresh for about 3 to 4 days. Just add a splash of water or olive oil to revive it during reheating.
Can I double the recipe for meal prep?
Absolutely! This recipe is perfect for meal prep. Just double the ingredients and store separate servings for quick meals throughout the week.
In the heart of every kitchen, it’s the simple, heartfelt recipes that create cherished memories. This Roasted Tomato and Garlic Ricotta Pasta is sure to be one of those treasured dishes, bringing warmth and joy to your dinner table. Enjoy every delicious bite!