Roasted Tomato and Garlic Ricotta Pasta Recipe
This Roasted Tomato and Garlic Ricotta Pasta is a flavorful and comforting dish featuring caramelized cherry tomatoes, fragrant garlic, and a creamy ricotta sauce. Roasting the tomatoes enhances their natural sweetness, which pairs beautifully with the fresh basil and tangy lemon juice. Perfect for a quick weeknight dinner, this pasta combines simple ingredients into a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting and Boiling (Primary method: Roasting)
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Tomato and Garlic Mixture
- 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
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the tomatoes.
- Prepare Tomatoes: Slice the cherry tomatoes in half and spread them evenly on a baking sheet.
- Add Seasonings: Drizzle the olive oil over the tomatoes, then sprinkle minced garlic, dried oregano, salt, and black pepper on top.
- Toss Mixture: Gently toss the tomatoes and seasonings together on the baking sheet to ensure each tomato is evenly coated.
- Roast Tomatoes: Place the baking sheet in the oven and roast for 20-25 minutes until the tomatoes are soft and slightly caramelized.
- Boil Water: While the tomatoes are roasting, bring a large pot of salted water to a boil for the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook according to package instructions, usually 9-11 minutes, until al dente.
- Prepare Ricotta Sauce: In a bowl, mix ricotta cheese, grated Parmesan, chopped fresh basil, and lemon juice to combine well.
- Drain Pasta: Reserve 1/2 cup of pasta cooking water, then drain the pasta and return it to the pot to keep warm.
- Crush Tomatoes: Remove the roasted tomatoes from the oven and gently press them with the back of a spoon to release their juices.
- Add Tomatoes to Pasta: Combine the roasted tomatoes and their juices with the drained pasta in the pot.
- Mix in Sauce: Pour the ricotta mixture over the pasta and toss everything thoroughly to combine.
- Adjust Consistency: If the sauce appears too thick, slowly add reserved pasta water until the desired creamy consistency is achieved.
- Season to Taste: Taste the pasta and add extra salt, pepper, or lemon juice if needed to balance the flavors.
- Serve: Plate the pasta immediately and garnish with additional fresh basil or Parmesan cheese if desired.
Notes
- Using cherry tomatoes ensures they roast quickly and caramelize nicely.
- Reserving pasta water is key to adjusting the sauce texture without thinning it too much.
- For a more intense garlic flavor, you can roast whole garlic cloves along with the tomatoes.
- Fresh basil adds a bright herbal note, but feel free to substitute or add parsley if preferred.
- This recipe can be made gluten free by using gluten-free pasta.
Keywords: roasted tomato pasta, ricotta pasta, garlic tomato pasta, easy Italian pasta, vegetarian pasta recipe
