This Roasted Tomato and Garlic Ricotta Pasta recipe is easy to make and requires minimal effort, making it an ideal choice for a quick and satisfying weeknight dinner that the whole family will love. The roasting process infuses the tomatoes and garlic with intense flavors, while the ricotta adds a creamy texture to the sauce – resulting in a dish that takes little time yet is very delicious and nutritious.
WHAT IS TOMATO RICOTTA PASTA
Roasted Tomato and Garlic Ricotta Pasta is a delicious combination of roasted tomatoes, caramelized garlic, and velvety ricotta, combined to form a luscious sauce that coats perfectly cooked pasta. It’s a very quick and easy recipe perfect for a weeknight dinner for a whole family.
INGREDIENTS YOU’LL NEED
- Tomatoes: Choose fresh, ripe medium vine tomatoes for their juicy and sweet flavor. The roasting process intensifies their taste, adding depth to the sauce.
- Garlic: Whether you go for a whole garlic head or individual cloves, the roasting softens the garlic and adds a subtle sweetness.
- Olive oil: A drizzle of quality olive oil enhances the roasting process.
- Pasta: Select your favorite pasta variety, such as spaghetti or fettuccine. Cook it al dente to ensure the perfect texture.
- Ricotta cheese: The creamy ricotta cheese binds the sauce together, adding velvety texture.
- Fresh basil: A handful of fresh basil leaves adds freshness and balanced flavour.
- Chilli flakes (optional): Add a pinch of chilli flakes to the sauce if you enjoy a hint of heat.
- Parmesan cheese: Garnish dish with grated parmesan cheese and fresh basil leaves.
HOW TO MAKE ROASTED TOMATO AND GARLIC RICOTTA PASTA
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Roast tomatoes and garlic. Preheat your oven to 200°C (400°F). Place halved tomatoes on a baking dish and add the whole garlic head, drizzling with olive oil. Season with salt and pepper. Roast for 20 minutes, cover with foil and roast for an additional 10 minutes until tomatoes blister and garlic softens.
Step 2: Cook pasta and reserve water. Cook pasta al dente in salted water. Reserve 240ml (1 cup) of pasta cooking water before draining.
Step 3: Blend roasted ingredients. Squeeze roasted garlic cloves into a blender with tomatoes, fresh basil, chilli flakes (if using), ricotta, and 100ml pasta cooking water. Blend until smooth.
Step 4: Combine sauce with pasta. Toss the blended mixture with cooked pasta in a skillet until evenly coated. Adjust consistency with more pasta cooking water if needed.
Step 6: Season and serve. Taste and adjust seasoning. Serve in bowls, garnished with fresh basil leaves and parmesan cheese.
STORING AND FREEZING
To store leftover Roasted Tomato and Garlic Ricotta Pasta, transfer it to an airtight container and refrigerate for up to 2 days. For longer storage, freeze the sauce separately and cook fresh pasta when ready to serve. Thaw the sauce in the refrigerator before reheating.
- Use fresh and ripe tomatoes: Quality ingredients make a significant difference. Choose fresh, ripe tomatoes for the best flavor.
- Adjust consistency: Adjust the pasta sauce’s thickness by adding pasta cooking water gradually, ensuring the perfect coating for your pasta.
- Experiment with pasta shapes: While the recipe suggests spaghetti or fettuccine, feel free to experiment with different pasta shapes.
- Customize heat level: Control the spiciness by adjusting the amount of chilli flakes or omitting them entirely based on your preference.
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Can I use cherry tomatoes instead of medium vine tomatoes?
Yes, cherry tomatoes work well in this recipe. Adjust the roasting time accordingly to ensure they are properly caramelized.
Can I make the sauce ahead of time?
Absolutely! Prepare the sauce in advance and refrigerate. Reheat it gently on the stovetop, adjusting the consistency with additional pasta cooking water.
Is there a substitute for ricotta cheese?
While ricotta contributes to the dish’s creaminess, you can experiment with alternatives like goat cheese or mascarpone for a different twist. You can also use dairy-free ricotta or cream cheese.
WATCH HOW TO MAKE TOMATO AND GARLIC RICOTTA PASTA
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