Description
A comforting pasta dish featuring creamy ricotta and tangy roasted tomatoes, enhanced by sweet garlic.
Ingredients
Scale
- 450 g ripe medium vine tomatoes, halved
- 1 small whole garlic head (or 4 large garlic cloves, unpeeled)
- 30 ml olive oil
- Salt and pepper to taste
- 225 g pasta (spaghetti, fettuccine, or other type)
- Pasta cooking water (adjust to desired consistency)
- 1/2 tsp chili flakes (optional)
- 120 g ricotta cheese
- Handful fresh basil leaves
- Grated parmesan cheese, for serving
Instructions
- Preheat your oven to 200°C (400°F).
- Place halved tomatoes in a baking dish and cut the top off the garlic head, exposing cloves. Nestle garlic next to the tomatoes.
- Drizzle olive oil over the vegetables and season with salt and pepper.
- Roast in the oven for about 20 minutes, then cover with foil and let sit for another 10 minutes.
- Boil a pot of salted water and cook pasta until al dente; reserve pasta cooking water before draining.
- Squeeze softened garlic cloves into a blender; add roasted tomatoes, basil leaves, chili flakes if using, ricotta, and 60 ml reserved pasta water. Blend until smooth.
- Combine the sauce with the pasta in a skillet, heating over medium heat until warmed. Adjust consistency with more pasta water if needed.
- Taste and adjust seasoning as necessary.
- Serve garnished with fresh basil and grated parmesan.
Notes
For best results, use fresh ingredients. Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg