Description
Roasted Tomato and Garlic Ricotta Pasta: Sweet roasted tomatoes, mellow garlic, and creamy ricotta create an easy, comforting dinner.
Ingredients
Scale
- Main Stars:
- 1.5 lbs cherry tomatoes
- 1 head garlic
- 1 cup whole milk ricotta cheese
- 1 lb pasta (e.g., rigatoni, penne)
- Flavor Builders:
- 3–4 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt to taste
- Black pepper to taste
- Fresh Finishes:
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
Instructions
- Roast Those Glorious Tomatoes & Garlic:: Preheat your oven to a cozy 400°F (200°C). Grab a big baking sheet, toss those cherry tomatoes right onto it, and add the whole head of garlic (peeled, or just cut the top off if you’re feeling lazy like me sometimes). Drizzle generously with olive oil, sprinkle with salt, pepper, and those red pepper flakes if you’re using them. Pop it in the oven for about 25-30 minutes, until the tomatoes are blistered and juicy, and the garlic is soft and golden. The smell filling your kitchen right now? That’s pure happiness, I swear.
- Cook Your Pasta Like a Pro (or Me, Anyway):: While the veggies are roasting, bring a big pot of water to a rolling boil. This is where I always remind myself to salt the water *generously*—it should taste like the ocean! Add your pasta and cook according to package directions until it’s al dente. You want it to have a little bite, not mushy. Before draining, remember to scoop out about a cup of that starchy pasta water; it’s liquid gold for our sauce, honestly.
- Whip Up That Creamy Ricotta Dream:: In a large bowl, combine the whole milk ricotta, half of the grated Parmesan, a good drizzle of olive oil, and a pinch more salt and pepper. Give it a good whisk until it’s smooth and lovely. This creamy base is what makes our Roasted Tomato and Garlic Ricotta Pasta so incredibly comforting. If it feels a little too thick, don’t worry, that pasta water will save the day later!
- Mash and Mix Those Roasted Goodies:: Once your roasted tomatoes and garlic are out of the oven, let them cool just enough to handle. Squeeze the soft garlic cloves out of their skins (if you didn’t peel them first) and mash them gently with a fork. Add the roasted tomatoes, garlic, and all those delicious pan juices to your bowl with the ricotta mixture. Stir it all together, mashing the tomatoes slightly as you go to release their juices. It’s a beautiful, rustic mess!
- Bring It All Together with the Pasta:: Drain your al dente pasta, but remember, save that pasta water! Add the hot pasta directly to the bowl with the ricotta and roasted tomato mixture. Pour in about half of the reserved pasta water. Toss everything together vigorously until the sauce coats every strand of pasta. If it looks a little dry, add more pasta water, a tablespoon at a time, until it reaches that perfect, creamy consistency. This is where the magic really happens, seeing it all come together.
- Serve It Up and Garnish with Love:: Divide the Roasted Tomato and Garlic Ricotta Pasta among bowls. Sprinkle with the remaining fresh Parmesan cheese and a generous scattering of fresh basil. A final drizzle of good olive oil never hurts either! Take a moment to admire your handiwork—it should look vibrant, smell amazing, and honestly, taste even better. Enjoy every single bite!