Roasted Tomato Garlic Pasta (Printable Version)
A rich, flavorful pasta with roasted tomatoes, garlic, ricotta, and basil.
# What You'll Need:
→ Main Ingredients
01 -
450 g ripe medium vine tomatoes, halved
02 -
1 small whole garlic head, or 4 large garlic cloves, unpeeled
03 -
30 ml olive oil
04 -
Salt and pepper to taste
05 -
225 g pasta (spaghetti, fettuccine, or other type)
06 -
Pasta cooking water, as needed for desired consistency
07 -
1/2 tsp chilli flakes (optional)
08 -
120 g ricotta cheese
09 -
Handful of fresh basil leaves
10 -
Grated parmesan cheese and fresh basil leaves, for serving
# Steps to Follow:
01 -
Preheat the oven to 200°C (400°F).
02 -
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.
03 -
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.
04 -
While the tomatoes and garlic are roasting, cook the pasta al dente in heavily salted water according to the package instructions. Reserve about 240 ml of pasta cooking water before draining.
05 -
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 chilli flakes, if using. Add ricotta cheese and about 60 ml of the reserved pasta cooking water and blend until smooth.
06 -
In a large skillet or pan, combine the blended tomato mixture with the cooked pasta. Toss until the pasta is evenly coated with the sauce. Heat over medium heat until heated through. Add more pasta cooking water if the sauce appears too dry.
07 -
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.
# Additional Notes:
01 -
Quality of tomatoes is crucial in this recipe - choose high-quality very ripe tomatoes for the best flavour.
02 -
To store, 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.
03 -
Ricotta cheese can be substituted with mascarpone, cream cheese or dairy-free alternatives.