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Roasted Tomato and Garlic Ricotta Pasta Recipe

★★★★★

4.6 from 54 reviews
  • Author: Naomi
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A comforting and flavorful Roasted Tomato and Garlic Ricotta Pasta recipe featuring oven-roasted cherry tomatoes blended with garlic and herbs, tossed with creamy ricotta and Parmesan cheese, fresh basil, and lemon juice. This easy-to-make pasta dish combines simple ingredients for a delicious weeknight meal bursting with fresh and savory flavors.

Ingredients

Scale

Roasted Tomatoes

  • 2 cups cherry tomatoes, halved
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Pasta and Sauce

  • 12 ounces pasta (such as spaghetti or penne)
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped
  • 1 tablespoon lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the cherry tomatoes.
  2. Prepare Tomatoes: Cut the cherry tomatoes in half and arrange them on a baking sheet evenly.
  3. Season Tomatoes: Drizzle olive oil over the tomatoes, then sprinkle minced garlic, dried oregano, salt, and black pepper evenly atop the tomatoes.
  4. Toss to Coat: Gently toss the tomato and garlic mixture together on the baking sheet to ensure all tomatoes are well coated with the oil and seasonings.
  5. Roast: Place the baking sheet in the preheated oven and roast the tomatoes for 20-25 minutes, until they are soft and slightly caramelized.
  6. Boil Pasta: While the tomatoes roast, bring a large pot of salted water to a boil for the pasta.
  7. Cook Pasta: Add the pasta to the boiling water and cook according to package directions, usually 9-11 minutes, until al dente.
  8. Make Ricotta Sauce: In a bowl, combine the ricotta cheese, grated Parmesan, chopped fresh basil, and lemon juice, mixing well.
  9. Reserve Pasta Water: When pasta is cooked al dente, reserve about 1/2 cup of pasta cooking water before draining.
  10. Drain Pasta: Drain the pasta in a colander and return it to the pot, keeping it warm.
  11. Smash Roasted Tomatoes: Remove the roasted tomatoes from the oven and gently mash them on the baking sheet with the back of a spoon to release their juices.
  12. Add Tomatoes to Pasta: Transfer the roasted tomatoes and their juices from the baking sheet to the pot with the pasta.
  13. Add Ricotta Mixture: Pour the ricotta cheese mixture over the pasta and roasted tomatoes.
  14. Toss Together: Toss all ingredients gently until they are combined and evenly coated.
  15. Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water gradually until you reach the desired creaminess.
  16. Season to Taste: Taste the pasta and adjust seasoning with additional salt, pepper, or lemon juice as preferred.
  17. Serve: Serve the pasta immediately, garnished with extra fresh basil or Parmesan cheese if desired.

Notes

  • Reserve pasta water to help loosen the sauce and improve texture.
  • Use fresh basil for the best flavor impact, but dried can be substituted if necessary.
  • Feel free to swap cherry tomatoes with grape tomatoes if preferred.
  • For added protein, consider adding cooked chicken or shrimp.
  • Leftover pasta can be stored in the refrigerator for up to 3 days and reheated gently.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian

Keywords: roasted tomato pasta, ricotta pasta, garlic pasta, Italian pasta recipe, vegetarian pasta

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Find it online: https://naomifletcher.com/roasted-tomato-and-garlic-ricotta-pasta-recipe/