Ingredients
Method
Preparation
- Preheat your oven to 400°F (200°C).
Roasting
- On a baking sheet, combine halved cherry tomatoes and separated garlic cloves. Drizzle with olive oil, and season with salt and pepper. Toss to coat everything evenly. Roast in the preheated oven for 20 to 25 minutes or until the tomatoes are tender and starting to burst.
Cooking Pasta
- While the tomatoes and garlic are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions or until al dente. Reserve about half a cup of the pasta water, then drain the pasta.
Combine and Serve
- In a large mixing bowl, combine the cooked pasta, roasted tomatoes, and garlic. Stir in the ricotta cheese, and add the reserved pasta water a little at a time to achieve your desired creaminess.
- Taste and adjust seasoning with additional salt and pepper if needed. Transfer to serving plates, garnish with fresh basil leaves, and sprinkle with grated Parmesan cheese.
- Serve immediately and enjoy the delightful experience of every bite!
Notes
Feel free to swap penne with your favorite pasta shape or use whole grain pasta for a healthier twist. You can even try vegan ricotta if you prefer a dairy-free version. Avoid cooking the pasta longer than necessary to prevent mushiness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.