Why You’ll Love This Recipe
- Rich and Flavorful: Roasting the tomatoes and garlic enhances their natural sweetness and imparts a deep, caramelized flavor to the sauce.
- Creamy Texture: The addition of ricotta cheese creates a velvety sauce that beautifully coats the pasta, offering a luscious mouthfeel.
- Simple and Quick: With minimal ingredients and straightforward steps, this recipe is perfect for a weeknight dinner that doesn't compromise on taste.
- Versatile: Easily adaptable to various pasta types and customizable with additional herbs or spices to suit your preferences.
Ingredients
- Fresh, ripe medium vine tomatoes
- Whole garlic head or individual cloves
- Olive oil
- Your choice of pasta (e.g., spaghetti or fettuccine)
- Ricotta cheese
- Fresh basil leaves
- Chili flakes (optional)
- Parmesan cheese
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Roast the Tomatoes and Garlic: Preheat your oven to 200°C (400°F). Halve the tomatoes and place them on a baking dish along with the whole garlic head. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, then cover with foil and continue roasting for an additional 10 minutes until the tomatoes are blistered and the garlic is softened.
- Cook the Pasta: While the tomatoes and garlic are roasting, cook your chosen pasta in salted water until al dente. Before draining, reserve about 1 cup (240 ml) of the pasta cooking water.
- Prepare the Sauce: Once the roasting is complete, squeeze the softened garlic cloves into a blender. Add the roasted tomatoes, fresh basil leaves, chili flakes (if using), ricotta cheese, and approximately 100 ml of the reserved pasta cooking water. Blend until the mixture is smooth and creamy.
- Combine with Pasta: In a large skillet, toss the cooked pasta with the blended sauce over low heat until the pasta is evenly coated. If the sauce is too thick, gradually add more of the reserved pasta water until you achieve the desired consistency.
- Serve: Taste and adjust the seasoning as needed. Serve the pasta in bowls, garnished with additional fresh basil leaves and a sprinkle of grated Parmesan cheese.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Protein: Incorporate grilled chicken, shrimp to add a protein element to the dish.
- Vegetable Enhancements: Include roasted bell peppers, sautéed spinach, or sun-dried tomatoes for added depth and nutrition.
- Herb Substitutions: Swap out basil for fresh oregano or parsley to introduce different herbal notes.
- Spice Level: Adjust the amount of chili flakes to control the heat, or omit them entirely for a milder flavor.
Storage/Reheating
- Storage: Transfer any leftovers to an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat the pasta gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce if it has thickened. Stir occasionally until warmed through.
- Freezing: For longer storage, consider freezing the sauce separately in an airtight container for up to 1 month. When ready to serve, thaw the sauce in the refrigerator overnight and combine with freshly cooked pasta.
FAQs
Can I use cherry tomatoes instead of medium vine tomatoes?
Yes, cherry tomatoes can be used as a substitute. Their natural sweetness and size make them ideal for roasting, and they will impart a slightly different but equally delicious flavor to the sauce.
Can I make the sauce ahead of time?
Absolutely. You can prepare the sauce in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the sauce gently and toss it with freshly cooked pasta.
Is there a substitute for ricotta cheese?
If ricotta is not available, you can use cottage cheese or mascarpone as alternatives. Keep in mind that these substitutes may alter the texture and flavor slightly.
What type of pasta works best with this sauce?
While spaghetti and fettuccine are excellent choices, this versatile sauce pairs well with various pasta shapes, including penne, rigatoni, or fusilli. Choose your favorite or whatever you have on hand.
Can I add meat to this dish?
Yes, adding cooked chicken, sausage, or even meatballs can enhance the dish and make it more substantial. Simply incorporate the cooked meat into the pasta and sauce mixture before serving.
How can I make this dish gluten-free?
To make this recipe gluten-free, substitute regular pasta with your preferred gluten-free pasta variety. Ensure that all other ingredients are gluten-free as well.
What can I use instead of fresh basil?
If fresh basil is unavailable, you can use dried basil, though the flavor will be less vibrant. Alternatively, fresh parsley or oregano can provide a different but complementary taste.
Is it possible to make this dish vegan?
To adapt
Roasted Tomato and Garlic Ricotta Pasta
- Total Time: 40 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This Roasted Tomato and Garlic Ricotta Pasta is a creamy, flavorful dish featuring sweet roasted tomatoes, caramelized garlic, and velvety ricotta cheese. Perfect for a quick and satisfying weeknight dinner, this recipe is easily customizable with different pasta types, herbs, and proteins.
Ingredients
- 4 medium ripe vine tomatoes, halved
- 1 whole garlic head or 6 individual cloves
- 3 tablespoons olive oil
- 12 ounces (340g) pasta (e.g., spaghetti or fettuccine)
- 1 cup ricotta cheese
- ½ teaspoon chili flakes (optional)
- ½ cup fresh basil leaves
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 cup (240 ml) reserved pasta water
Instructions
- Roast the Tomatoes and Garlic: Preheat oven to 400°F (200°C). Place halved tomatoes and garlic cloves on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes. Cover with foil and roast for another 10 minutes until softened and caramelized.
- Cook the Pasta: While roasting, cook the pasta in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
- Prepare the Sauce: In a blender, squeeze out the roasted garlic and blend with the roasted tomatoes, ricotta cheese, chili flakes (if using), fresh basil, and ½ cup of the reserved pasta water. Blend until smooth.
- Combine with Pasta: Toss the cooked pasta with the blended sauce in a large skillet over low heat. If the sauce is too thick, add more reserved pasta water gradually.
- Serve: Adjust seasoning, then serve with extra fresh basil and grated Parmesan cheese. Enjoy!
Notes
- Swap ricotta with cottage cheese or mascarpone for a different texture.
- Use cherry tomatoes instead of vine tomatoes for a slightly sweeter sauce.
- Add grilled chicken, shrimp for extra protein.
- Stir in roasted bell peppers, spinach, or sun-dried tomatoes for extra veggies.
- Store leftovers in an airtight container for up to 2 days. Reheat gently with a splash of water or milk.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
