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Roasted Tomato and Garlic Ricotta Pasta

This delightful Roasted Tomato and Garlic Ricotta Pasta combines creamy ricotta with sweet roasted tomatoes and fragrant garlic for a warm and comforting dish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (your choice)
  • 2 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
Dairy and Extras
  • 1 cup ricotta cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish
  • Grated Parmesan cheese (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a baking dish, combine halved cherry tomatoes and minced garlic. Drizzle with olive oil, and season with salt and pepper. Toss until well-coated.
Cooking
  1. Place the baking dish in the preheated oven and roast for 20 minutes until the tomatoes are soft and slightly caramelized.
  2. While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve a cup of pasta water before draining.
  3. In a large bowl, add the drained pasta, roasted tomatoes, and garlic mixture. Mix in the ricotta and a splash of the reserved pasta water to achieve your desired creaminess.
  4. Dish out the pasta and garnish with fresh basil leaves and grated Parmesan cheese if desired.
  5. Enjoy the symphony of flavors in your Roasted Tomato and Garlic Ricotta Pasta!

Notes

For dietary restrictions, substitute ricotta with cottage cheese or a dairy-free alternative. Don't skip reserving pasta water; it's essential for a creamy texture. Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.